sdochughes
Active Member
- Joined
- Dec 7, 2011
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Howdy all,
Quick question. Speaking strictly of the mash, if I want to brew up a dry beer, and I mash at 145-150 for some given length of time, do I then need to move up into the alpha region and mash there for a given length of time in order to finish the sugar cleaving? Or can I just brew in that 145-150 range and expect that Alpha has enough activity there to break my starches down completely along with the Beta.
Cheers!
Quick question. Speaking strictly of the mash, if I want to brew up a dry beer, and I mash at 145-150 for some given length of time, do I then need to move up into the alpha region and mash there for a given length of time in order to finish the sugar cleaving? Or can I just brew in that 145-150 range and expect that Alpha has enough activity there to break my starches down completely along with the Beta.
Cheers!