I'm just curious here if my mash is in jeopardy. I overshot my mash temp at around 162. I feel like I got it down to 153 quick enough that I might be okay. Took about 10 minutes of a little cold water and vigorous stirring. Any confirmations that I might be alright?
Overshot mash temp
- Thread starter lakai84
- Start date
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I am not expert - however I often overshoot my mash temps 
- but I have read it takes about 20 minutes to denature your enzymes, so I think your quick thinking and stirring should have "saved" your batch. At worse it will be a bit sweeter tasting beer.
- but I have read it takes about 20 minutes to denature your enzymes, so I think your quick thinking and stirring should have "saved" your batch. At worse it will be a bit sweeter tasting beer.
I am not expert - however I often overshoot my mash temps
Yep...done that too. It's easier to lower than raise for sure..... depending upon the beer, that additional sweetness might just be the magic touch you were looking for. I too think you will be fine...like sikkingj, I've done it and been OK.
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