stevecaaster
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- Oct 21, 2007
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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?