Over attenuation and mash time

Homebrew Talk - Beer, Wine, Mead, & Cider Brewing Discussion Forum

Help Support Homebrew Talk - Beer, Wine, Mead, & Cider Brewing Discussion Forum:

This site may earn a commission from merchant affiliate links, including eBay, Amazon, and others.

stevecaaster

Well-Known Member
Joined
Oct 21, 2007
Messages
196
Reaction score
2
Hello, I am wondering if the length of time your mash is within the range of effective mash temps (149 - 157 Farenheit) has anything to do with the fermentability (attenuation) of your wort? If I was doing a batch sparge, did NOT mash out, and let the wort sit for, say 120 minutes, before boiling, would the attenuation potential increase because I did not stop conversion?
 
There's a small difference between a longer mash and letting preboil wort sit around because not only are the enzymes more dilute after sparging but I'd assume you got the grainbed up to near 170F in the process right? In that case, the conversion is probably halted.
 

Latest posts

Back
Top