Originally Posted by pcrawford
So what is going on with the sparged wort? Are starches still converting and is this bad? Should I start boiling the wort before i have full volume?
When you do a mashout you are stoping enzymatic action in the wort because you went over the conversion threshold temperature which denatures the enzymes. You can start boiling any time after you have your first runnings as it takes some time to come up to boiling anyway.
Fermentor 1: Bill's House Ale II, Fermentor 2: German Helles, Fermentor 3: Bill's Schworzbier (Black Bier)
Tap 1: Bill's House Ale II, Tap 2: German Hefewizen, Tap 3: Nut Brown Ale
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