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I have the Stone brewing book with the Stone Smoked Porter recipe Here's what they say about the mash time: 10 mins at 157F followed by a temperature rise to 165F. 10 minutes seems like a short conversion time, can anybody tell me what you've used as a conversion time/ temperature...

I just transferred into my secondary fermenter with the raspberries. The beer is great without the raspberries, can't wait to see what it's like with the Raspberries. I made a slight modification to the hop profile. I used 1 ounce of northern brewer at 10% alpha acid rather than 6.6% and I...

I followed the instructions and soaked the grains at 170•F but I don't understand what we are doing here. At 170•F aren't we above the temperature where enzymes are active? What's the purpose of this step at this temperature?