I just pitched a patch of AG Flat Ass Tired, more or less. When I started the mash, the temp was a bit cool at 140, I had mixed well and waited for thr thermometer to stabolise. So I started heating another gallon of water. Still 140. Water gets hot, ready to add it, and I check the thermo again, now 150! By then the mashing was 10-15 mins old, enough time for the chemistry to start. My guess is that I've always had a hard time hitting mash temps because the mash makes some of it's own heat. How about it takes enegy in the plants to combine sugars into starchs, that heat comes out later? If you've ever made Belgian syrup, and seen how it all-of-a-sudden foams up, is that the exothermic reaction?
Anybody else have any thoughts?
Anybody else have any thoughts?