First-time poster.
I am confused as to the effect of thinner mashes on wort. My brother and I have brewed 3 AG batches using single infusion mash with a double batch sparge. We have come out to 75% efficiency each time. Call me greedy, but I am shooting to get 80%. I have read several posts on here and other sites about tips for increasing efficiency with AG batch sparge brewing and the only thing I think I might change is my mash thickness. I have read on Kaiser's website that thinner mashes increase efficiency without affecting the fermentability of the wort. I have read other sites that confirm the increase in efficiency, but warn that thinner mashes create more fermentable wort due to increased diastatic activity.
My question is, if I use a thinner mash, should I adjust my mash temperature to compensate for the increased diastatic activity?
I am confused as to the effect of thinner mashes on wort. My brother and I have brewed 3 AG batches using single infusion mash with a double batch sparge. We have come out to 75% efficiency each time. Call me greedy, but I am shooting to get 80%. I have read several posts on here and other sites about tips for increasing efficiency with AG batch sparge brewing and the only thing I think I might change is my mash thickness. I have read on Kaiser's website that thinner mashes increase efficiency without affecting the fermentability of the wort. I have read other sites that confirm the increase in efficiency, but warn that thinner mashes create more fermentable wort due to increased diastatic activity.
My question is, if I use a thinner mash, should I adjust my mash temperature to compensate for the increased diastatic activity?