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Old 03-13-2013, 06:49 PM   #11
Denny
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Quote:
Originally Posted by daksin View Post
Mashing for longer will give you a more fermentable wort as the amylases continue to work on the already converted sugars in the mash, breaking them down into smaller and more easily fermentable sugars.
this^^^^
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Old 03-13-2013, 07:12 PM   #12
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"this isn't an issue of efficiency- 90% of homebrewers are getting full conversion, and most of those in teh first 20m of the mash. Mashing for longer will give you a more fermentable wort as the amylases continue to work on the already converted sugars in the mash, breaking them down into smaller and more easily fermentable sugars."

This is most definitely NOT true. 90% of homebrewers who mill their own grain might be getting full conversion in 60 minutes. Everyone who is relying on the big online shops or LHBS? Tossup. At 20 minutes with an average LHBS mill? Not likely. I've tested several shops and was around 70% at 20 minutes and 150 degrees. Conversion time and efficiency are incredibly dependant on the quality of the crush.

 
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Old 03-13-2013, 08:49 PM   #13
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Quote:
Originally Posted by billl View Post
"this isn't an issue of efficiency- 90% of homebrewers are getting full conversion, and most of those in teh first 20m of the mash. Mashing for longer will give you a more fermentable wort as the amylases continue to work on the already converted sugars in the mash, breaking them down into smaller and more easily fermentable sugars."

This is most definitely NOT true. 90% of homebrewers who mill their own grain might be getting full conversion in 60 minutes. Everyone who is relying on the big online shops or LHBS? Tossup. At 20 minutes with an average LHBS mill? Not likely. I've tested several shops and was around 70% at 20 minutes and 150 degrees. Conversion time and efficiency are incredibly dependant on the quality of the crush.
I've never owned a mill and buy from multiple shops and online retailers- I've tested for conversion frequently and have always been totally converted at the 20m mark. Lower mash temps are an exception, but at the 152-160 range, conversion happens quickly if you've thoroughly stirred up your mash.
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Old 03-13-2013, 11:00 PM   #14
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How are you testing for conversion? Iodine? What formula are you using to show you are at 100% conversion?

And big picture, how do you explain the tons and tons of posters who report a significant jump in efficiency when they improve their crush? If they were already getting 100% conversion from the LHBS crush, they should see zero increase, right?

 
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Old 03-14-2013, 03:52 AM   #15
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Quote:
Originally Posted by daksin View Post
This isn't an issue of efficiency- 90% of homebrewers are getting full conversion, and most of those in teh first 20m of the mash. Mashing for longer will give you a more fermentable wort as the amylases continue to work on the already converted sugars in the mash, breaking them down into smaller and more easily fermentable sugars.
So I assume you're an advocate of longer mash times. Are you typically mashing for 90 minutes, then?

 
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Old 03-14-2013, 04:31 PM   #16
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So I assume you're an advocate of longer mash times. Are you typically mashing for 90 minutes, then?
I personally am, in the event that you want a very very fermentable wort. My best results have been at ~153F for 90-120 minutes for super super dry beers, but only when that's what I'm going for.
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Old 03-14-2013, 08:54 PM   #17
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I started doing a 90 minute mash when I started mashing at < 150F. I found that I was not getting complete conversion at 60 minutes (via an iodine test).
Nowadays, I always mash for 90 minutes as it takes me nearly that long to heat my sparge water.

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