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Old 06-06-2008, 04:46 PM   #1
Oct 2007
Posts: 196
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Hello, I am wondering if the length of time your mash is within the range of effective mash temps (149 - 157 Farenheit) has anything to do with the fermentability (attenuation) of your wort? If I was doing a batch sparge, did NOT mash out, and let the wort sit for, say 120 minutes, before boiling, would the attenuation potential increase because I did not stop conversion?

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Old 06-06-2008, 04:59 PM   #2
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Aug 2006
Whitehouse Station, NJ
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There's a small difference between a longer mash and letting preboil wort sit around because not only are the enzymes more dilute after sparging but I'd assume you got the grainbed up to near 170F in the process right? In that case, the conversion is probably halted.
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