Over attenuation and mash time - Home Brew Forums
Register Now For Free!

Home Brew Forums > Home Brewing Beer > All Grain & Partial Mash Brewing > Over attenuation and mash time

Thread Tools
Old 06-06-2008, 04:46 PM   #1
Oct 2007
Posts: 196
Liked 2 Times on 2 Posts

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?

Reply With Quote
Old 06-06-2008, 04:59 PM   #2
Vendor and Brewer
Bobby_M's Avatar
Aug 2006
Whitehouse Station, NJ
Posts: 23,384
Liked 1796 Times on 1141 Posts

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.
Welcome to BrewHardware.com. I love you.
New Stirplates are IN!
Chugger Pumps, Pump Kits, Camlocks, Sightglasses, Clear USA made Silicone Tubing, RIMS, Electric Install Parts, etc.

Reply With Quote
Thread Tools

Similar Threads
Thread Thread Starter Forum Replies Last Post
Controlling Attenuation Through Mash Times BierMuncher All Grain & Partial Mash Brewing 88 07-05-2015 01:42 PM
Beersmith Mash temperature attenuation Q. dantodd Brewing Software 0 09-07-2009 12:24 AM
Mash temp and attenuation Belmont Fermentation & Yeast 1 08-15-2009 01:47 AM
Attenuation and Mash Temperature Question mmb General Techniques 3 10-19-2008 07:50 PM
Mash Temp Versus Mash Time mew General Techniques 8 07-16-2008 07:28 PM

Forum Jump