Somehow when I wasn't looking my mash temp jumped from 155 up to about 175. It was probably at this temp for no more than 10 mins near the start of the mash. I quickly turned off the heat and added a little room temperature water to bring it back down under 160.
Will this be a problem for starch conversion, or should I be ok now that I corrected? Is there anything I can do to make up for it, like extending mash time by an extra 10-15 minutes overall?
Thanks!
Will this be a problem for starch conversion, or should I be ok now that I corrected? Is there anything I can do to make up for it, like extending mash time by an extra 10-15 minutes overall?
Thanks!