I mashed my grains for a belgian blonde and the temp settled at 149...pretty much what I was shooting for. Nice and dry. I Checked it 15-20 minutes later and it was at 146. 45 Minutes later it was down to 140.
Was this too low for enzymatic activity? I raised it a bit to 142 with boiling water, and let it sit for a little over 2 hours just to give it some time. I have never had this problem before though! What is a mash at 140 like? Anybodyever mash this low?
Was this too low for enzymatic activity? I raised it a bit to 142 with boiling water, and let it sit for a little over 2 hours just to give it some time. I have never had this problem before though! What is a mash at 140 like? Anybodyever mash this low?