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Making my Baltic Porter in my new system, I ended up mashing at 160°F, I wanted full body. I pitched enough yeast I know, and my fermentation started at 1.072 and ended at 1.024. That seems a bit on the high side, but I heard the higher the mash temp, the less attenuation you'll get.
My previous Baltic's have ended at 1.020, so the 1.024 doesn't really bother me. I'm just curious if the mash temp could affect that? And if I wanted to drop the next batch down to 1.020, should I just lower my mash temp to 156?
My previous Baltic's have ended at 1.020, so the 1.024 doesn't really bother me. I'm just curious if the mash temp could affect that? And if I wanted to drop the next batch down to 1.020, should I just lower my mash temp to 156?