Did anyone else read the Mr. Wizard section in December's Brew Your Own Magazine?
For those who haven't, here's an online link (second question down):
https://byo.com/stories/issue/item/3188-tropical-brewing-mr-wizard
The question features a BIAB brewer who complains about under-attenuation. Mr. Wizard answers by blaming the higher water volume in BIAB, stating that (edited for brevity in this post):
I have to say that in over a year of BIAB brewing, I've not had any issues with under-attenuation and I haven't adjusted my mash temperatures either. I put the full water volume in the mash - just like the person who wrote in to Mr. Wizard.
Does anyone else notice issues with (or account for) under attenuation/low wort fermentability with BIAB?
If not, has the theory shared by Mr. Wizard been debunked?
For those who haven't, here's an online link (second question down):
https://byo.com/stories/issue/item/3188-tropical-brewing-mr-wizard
The question features a BIAB brewer who complains about under-attenuation. Mr. Wizard answers by blaming the higher water volume in BIAB, stating that (edited for brevity in this post):
When mashes become progressively thinner, enzyme stability decreases... The rate of the enzymatic reaction is also slower because the concentrations of both enzyme and substrate are reduced as the mash becomes more diluted... This has a direct bearing on your particular problem, and that problem is low wort fermentability... The result is a high finish gravity.
I have to say that in over a year of BIAB brewing, I've not had any issues with under-attenuation and I haven't adjusted my mash temperatures either. I put the full water volume in the mash - just like the person who wrote in to Mr. Wizard.
Does anyone else notice issues with (or account for) under attenuation/low wort fermentability with BIAB?
If not, has the theory shared by Mr. Wizard been debunked?