So i brewed this week end, and used the iodine test to check for conversion, but it only showed "negative" at about 60min. So I am a bit confused about the new "short mash" techniqes that many brewers use
Type of malt?
Mash temperature?
Pale malt
Mash ph?
aimed for for 5.4
Amount of water per pound?
3l per Kg
How often did you stir?
Temperature is important, too. In my experience, a mash at 156-158 converts in under 20 minutes, but a mash at 147 might take 90 minutes.
I think the better point is that it depends on where your malt is coming from. I can vouch for most of the common base malts converting quickly but what is this guy using in Ermelo, Mphumalanga?
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