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Home Brew Forums > Home Brewing Beer > Brew Science > Why isn't an Iodine test the "defacto" standard for mash time?
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Old 04-15-2009, 08:28 PM   #1
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Default Why isn't an Iodine test the "defacto" standard for mash time?

As opposed to the standard 60 minutes?

What else is going on that requires the minute term aside from flat out conversion?


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Old 04-15-2009, 08:30 PM   #2
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The lack of ph test strips for me is what has me doing 60 minutes to be safe.


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Old 04-15-2009, 08:35 PM   #3
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Starch is still being broken down after full conversion has taken place,
which could make your brew drier.
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Old 04-15-2009, 08:35 PM   #4
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Originally Posted by IrregularPulse View Post
The lack of ph test strips for me is what has me doing 60 minutes to be safe.
How does pH indicate complete conversion? Don;t think I have ever heard or read that suggested. I know pH facilitates the enzyme activity in optimal ranges.

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Old 04-15-2009, 08:35 PM   #5
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In theory you should be able to just get to conversion, I have done 40 min mashes after determining that conversion has occurred using the iodine test, conversion could take longer than 60, that is why you should always check
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Old 04-15-2009, 08:37 PM   #6
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If I'm not mistaken most of the conversion is done in 60 minutes or less(As few as 20 minutes can give conversion) but that doesn't mean that there isn't more work for the enzymes to do breaking down long chain dextrins into shorter, more fermentable ones.
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Old 04-15-2009, 08:38 PM   #7
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Quote:
Originally Posted by boo boo View Post
Starch is still being broken down after full conversion has taken place,
which could make your brew drier.
Debranching to limit dextrins, etc... further cleaving into simple sugars.

But if the iodine indicates there is no starch present is the mash really done?
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Old 04-15-2009, 08:41 PM   #8
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Quote:
Originally Posted by GilaMinumBeer View Post
But if the iodine indicates there is no starch present is the mash really done?
Maybe not, depending on what you're brewing
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Old 04-15-2009, 08:41 PM   #9
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Quote:
Originally Posted by niquejim View Post
If I'm not mistaken most of the conversion is done in 60 minutes or less(As few as 20 minutes can give conversion) but that doesn't mean that there isn't more work for the enzymes to do breaking down long chain dextrins into shorter, more fermentable ones.
Okay. Now that makes some sense to me. The starch may be broken up enough to pass Iodine but, further cleaving is taking place to effect the final degree of fermentability.
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Old 04-15-2009, 08:45 PM   #10
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Quote:
Originally Posted by GilaMinumBeer View Post
Okay. Now that makes some sense to me. The starch may be broken up enough to pass Iodine but, further cleaving is taking place to effect the final degree of fermentability.
That's why a long low mash works so well for big (1.120+) beers. It helps to make it easier to get a lower final gravity even with the high start


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