Accidental Mash at 164 - in progress, can I save it?

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.

TXBrewGuy

Member
Joined
Sep 11, 2006
Messages
9
Reaction score
0
I just realized my hour mash was right around 163 - 164, if I cool it down to mid 150s and let it sit, will I still get conversion?

BIAB Pale Rye Ale
 
Cool it the best you can but the damage has been done. It is better to go cool and then warm it rather than hot and cool it.
 
When I get my mash a little too warm I throw a handfull or two of ice in the mash and stir in. Brings it down quick.
 
It'll convert real quick that high, with heavy emphasis on dextrin production. Alpha-amylase stays active up to 165ish. If you get it down to the mid-150s within 20 or so minutes, you can still get a little bit of beta- action, though not much.
 
Back
Top