EvilGnome6
Well-Known Member
When you have a HERMS/RIMS/Direct fired mash tun, is it better to raise the temperature of the strike water so that you hit your mash temperature after you dough in or is it OK to mash in lower and raise the temperature after adding the grains?
What I've done on my last few batches is let my HERMS get the water up to my mashing temperature, dough in, and then let the HEX bring it back up to temp before I start my timer (usually only take 5-10 minutes). I figure this way, I don't risk denaturing any of the enzymes because none of them will ever see a temperature higher than it should before I'm ready to mash out.
Results so far have been great but I wonder if there's a reason it's better to heat it up higher so that I'm at my mashing temperature as soon as the grains have been added.
What I've done on my last few batches is let my HERMS get the water up to my mashing temperature, dough in, and then let the HEX bring it back up to temp before I start my timer (usually only take 5-10 minutes). I figure this way, I don't risk denaturing any of the enzymes because none of them will ever see a temperature higher than it should before I'm ready to mash out.
Results so far have been great but I wonder if there's a reason it's better to heat it up higher so that I'm at my mashing temperature as soon as the grains have been added.