Ok, catchy-title to get people inside...
Overnight mashing. I've searched and I see varying opinions on the dryness of the finished product. Some say that the time the beer spends in the 140's will result in a drier beer...but others say that if it keeps it's original mash temp for an hour or two, all of the enzymes are denatured and thus there can be no more low-temp conversion anyway.
Is there any hard evidence anywhere? I'm planning on mashing at 153-154 and expecting to only lose 5-10 degrees overnight, probably a degree an hour...so in 2 hours I'll be at 152.
Overnight mashing. I've searched and I see varying opinions on the dryness of the finished product. Some say that the time the beer spends in the 140's will result in a drier beer...but others say that if it keeps it's original mash temp for an hour or two, all of the enzymes are denatured and thus there can be no more low-temp conversion anyway.
Is there any hard evidence anywhere? I'm planning on mashing at 153-154 and expecting to only lose 5-10 degrees overnight, probably a degree an hour...so in 2 hours I'll be at 152.