wardenwheat
Well-Known Member
Ok, I'm really starting to understand how certain mash temps effect the finally beer perception.
My question is: if you do a rest at a dryer mash temp like 149, and then ramp to 156+ as some recipes call for, aren't the sugars converted past what a higher mash temp will extract?
Or conversely, if you start at 156+ and your mash cools to the upper 140's, does it convert the longer chain sugars you gained with the higher mash temp?
Please explain
My question is: if you do a rest at a dryer mash temp like 149, and then ramp to 156+ as some recipes call for, aren't the sugars converted past what a higher mash temp will extract?
Or conversely, if you start at 156+ and your mash cools to the upper 140's, does it convert the longer chain sugars you gained with the higher mash temp?
Please explain