lyron
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- Feb 20, 2013
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Hello my fellow brewers,
I been wondering about this topic for a couple of days now and all the info I find is contradictory.
According to BYO, thick mashing will get you a higher amount of fermentables in your wort (increasing the efficiency of your brew), because when you make a thin mash, you "cripple" Beta-amylase:
"Enzymes are more stable when they are latched onto their substrate (the substance they act upon), and a thin mash leaves a higher proportion of the enzymes floating around looking for their substrate..."
"...In any case, if you use a thinner mash, you will produce fewer fermentables than in a thicker mash (up to a point you gotta have water to make wort!)."
Source: https://byo.com/grains/item/1604-what-mash-temperatures-create-a-sweet-or-dry-beer
But according to several other posts / web sites, thin mashing will increase your efficiency:
"A thinner mash results in better conversion efficiency, conversion efficiency being the % of total starches in the MLT being converted to sugars."
Source: http://www.brewersfriend.com/2009/03/22/mashing-thick-or-thin/
So, I'm a bit confused... What am I missing here?
Thanks for your help!
I been wondering about this topic for a couple of days now and all the info I find is contradictory.
According to BYO, thick mashing will get you a higher amount of fermentables in your wort (increasing the efficiency of your brew), because when you make a thin mash, you "cripple" Beta-amylase:
"Enzymes are more stable when they are latched onto their substrate (the substance they act upon), and a thin mash leaves a higher proportion of the enzymes floating around looking for their substrate..."
"...In any case, if you use a thinner mash, you will produce fewer fermentables than in a thicker mash (up to a point you gotta have water to make wort!)."
Source: https://byo.com/grains/item/1604-what-mash-temperatures-create-a-sweet-or-dry-beer
But according to several other posts / web sites, thin mashing will increase your efficiency:
"A thinner mash results in better conversion efficiency, conversion efficiency being the % of total starches in the MLT being converted to sugars."
Source: http://www.brewersfriend.com/2009/03/22/mashing-thick-or-thin/
So, I'm a bit confused... What am I missing here?
Thanks for your help!