Ss Brewtech’s Biggest Baddest Holiday Giveaway Ever!

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
Feedback Score: 0 reviews
Join Date: Oct 2007
Posts: 196
Liked 2 Times on 2 Posts

Default Over attenuation and mash time

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?

stevecaaster is offline
Reply With Quote
Old 06-06-2008, 04:59 PM   #2
Vendor and Brewer
Vendor Ads 
Feedback Score: 4 reviews
Bobby_M's Avatar
Join Date: Aug 2006
Location: Whitehouse Station, NJ
Posts: 22,616
Liked 1396 Times on 916 Posts
Likes Given: 35


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 I love you.
New 100% Stainless Steel Heating Elements are IN! ULWD 5500w Ripple, 2000w, 1500w, etc
Chugger Pumps, Pump Kits, Camlocks, Sightglasses, Clear USA made Silicone Tubing, RIMS, Electric Install Parts, etc.
Bobby_M is offline
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

Newest Threads