Jablestein
Well-Known Member
Learning new things everyday and I'm glad I found this thread. Just wanted to clarify a few things for my understanding...
I've only recently started AG brewing with 4-5 under my belt but I've not been extremely happy with the results. I have some kinks to work out in my mashing process, specifically related to controlling temps.
A friend of mine just recently introduced me to the concept of drier/sweeter brews based on target mashing temps, but based on what I'm reading here mash times also play into this as well. So if I understand it correctly higher temps and shorter mash times equate to more un-fermentable sugars and therefore a sweeter tasting beer (less attenuation if I'm using the lingo correctly), where lower temperatures and longer mash times equate to more fermentable sugars and therefore a drier tasting beer (more attenuation?).
Is this just an advanced technique? I assume someone like myself should focus on hitting the proper temps before worrying about extending/decreasing mash time.
Lower attenuation also sounds like a potentially bad thing if you're not careful. Couldn't you end up with a bad batch that fails to ferment at all?
I'm curious how this plays into recipes and processes for brewing stronger IPAs. As I understand it stronger hop bills require higher grain bills to balance bitter flavors with maltier ones. Should these beers be brewed at shorter length and higher temps as well?
I've only recently started AG brewing with 4-5 under my belt but I've not been extremely happy with the results. I have some kinks to work out in my mashing process, specifically related to controlling temps.
A friend of mine just recently introduced me to the concept of drier/sweeter brews based on target mashing temps, but based on what I'm reading here mash times also play into this as well. So if I understand it correctly higher temps and shorter mash times equate to more un-fermentable sugars and therefore a sweeter tasting beer (less attenuation if I'm using the lingo correctly), where lower temperatures and longer mash times equate to more fermentable sugars and therefore a drier tasting beer (more attenuation?).
Is this just an advanced technique? I assume someone like myself should focus on hitting the proper temps before worrying about extending/decreasing mash time.
Lower attenuation also sounds like a potentially bad thing if you're not careful. Couldn't you end up with a bad batch that fails to ferment at all?
I'm curious how this plays into recipes and processes for brewing stronger IPAs. As I understand it stronger hop bills require higher grain bills to balance bitter flavors with maltier ones. Should these beers be brewed at shorter length and higher temps as well?