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?
Reverse temperature infusion?
- Thread starter spiffcow
- Start date
Help Support Homebrew Talk - Beer, Wine, Mead, & Cider Brewing Discussion Forum:
android
Well-Known Member
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.
Similar threads
