Add cold water to hit strike temp?

UTDoug · Feb 11, 2007

Is there anything wrong with adding cold water to hit the optimal strike temp you were shooting for? I hit 154 on my 5 gal. AG and quickly added a quart of cold water to bring it to 150. Are the enzymes already destroyed or is a quick addition of cold water okay?

Thanks,
Doug

MA_Brewer · Feb 11, 2007

UTDoug said:
Is there anything wrong with adding cold water to hit the optimal strike temp you were shooting for? I hit 154 on my 5 gal. AG and quickly added a quart of cold water to bring it to 150. Are the enzymes already destroyed or is a quick addition of cold water okay?

Thanks,
Doug

I have added cold water to bring down the temp with no problems. BTW, 154 is fine for a mash temp - no worries there - I'd be concerned if I got up into the 160's.

Bsquared · Feb 11, 2007

Should be fine, Enzymes in grains are tough, you mainly want to avoid exposure to high temperatures (above 170º) for extended periods time (10-60seconds) and freeze thaw cycles, Ice crystals will shear the polypeptide chain randomly inactivating them.

UTDoug · Feb 11, 2007

Thanks for the input. Now I just have to work on hitting my mash-out temp; I only hit 164 and I think that's what gave me horrible efficiency on my hefe.

Add cold water to hit strike temp?

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Add cold water to hit strike temp?

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