heywolfie1015
Well-Known Member
What happens if you mash in around 154, and then leave it for 1.5-2 hours? I might have to head out of the house during a mash tomorrow and not be back for an hour and a half.
My concern is that I don't want this to be a dry beer and that temperature dip after the first hour might create more fermentable sugars. Another concern is that a long mash might draw out tannins.
Any sage advice on this?
My concern is that I don't want this to be a dry beer and that temperature dip after the first hour might create more fermentable sugars. Another concern is that a long mash might draw out tannins.
Any sage advice on this?
