Reverse temperature infusion? - Home Brew Forums
Register Now For Free!

Home Brew Forums > Home Brewing Beer > Beginners Beer Brewing Forum > Reverse temperature infusion?

Thread Tools
Old 08-14-2010, 07:50 PM   #1
Jan 2010
Posts: 150
Liked 1 Times on 1 Posts

So I'm making a partial mash today, and I added 2 gallons 162* water to 3.5 lbs of grain. I came back 30 minutes later, and it was still at 160*. I added some water and got it down to about 154*, but I'm wondering if that 30 minutes destroyed the enzymes and thus make the 154* rest pointless, or if I'll actually get some benefit out of the 154* rest?

Reply With Quote
Old 08-14-2010, 08:22 PM   #2
android's Avatar
Jan 2009
Ames, Iowa
Posts: 3,062
Liked 44 Times on 35 Posts

i'm not 100% sure, but i think that once you pass the temperature that favors the specific amylase enzymes (beta, alpha), you denature them, so once you get to 160, whatever enzymes are active are the ones that work best at that temp and the ones that would have acted below that temp are probably out of commission. but 160 should still get you some activity.
primary: APA

ebay temp controller | thermostat temp controller

Reply With Quote
Thread Tools

Similar Threads
Thread Thread Starter Forum Replies Last Post
Reverse Osmosis Water? Boyd Beginners Beer Brewing Forum 35 08-19-2010 03:04 PM
Vent lock appears to be working in reverse TenTentacles Beginners Beer Brewing Forum 3 10-20-2009 01:48 PM
Reverse Osmosis / DI Water Cytosol Beginners Beer Brewing Forum 3 07-08-2009 09:30 PM
Reverse Osmosis/Deionized Water Pelikan Beginners Beer Brewing Forum 9 10-23-2008 05:44 AM
Reverse pressure in primary bulleitb Beginners Beer Brewing Forum 16 11-06-2007 02:32 AM

Forum Jump