Jeepsn beer
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- Aug 6, 2006
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I've been digging in the books and haven't found much info on mash outs. My main question's are how do you guy's bring your mash-out temps up to 168ish from your mashing temp. of >155 without direct heat. For now I'm using the igloo mash tun. I haven't really used a mashout period in the past, I've gone straight to recirc and then sparged. I'm pretty sure this is why a few of my beers are ending up dryer than they were intended (from loss of mash temp during recirc). I heard that a mashout basically ends/stops the enzyme action so your wort characteristics are locked in. Is this correct? Or is it just to lower the viscosity of the mash?
I'm in the middle of a recirculating mash system build but have a few months still till it's done. It'll be nice to just bump the mash temp up directly.
I'm in the middle of a recirculating mash system build but have a few months still till it's done. It'll be nice to just bump the mash temp up directly.