am I steeping or mashing?

[Baron von BeeGee]

I don't think starch->sugar conversion would actually stop above 170 degrees, you would just be extracting tannins from the husks. Conversion should continue.

 

[Walker]

in my reading about step-mashing, it says that you can increase the temp of the mash to 170 to stop the starch->sugar conversion (that temp de-activates the enzymes that do the work.)

that's what lead me to make that comment.

-walker

 

[Darth Konvel]

Enzyme denaturing isn't instantaneous, so hopefully you got some conversion done in there.

Gumming looking krausen

 

[Baron von BeeGee]

in my reading about step-mashing, it says that you can increase the temp of the mash to 170 to stop the starch->sugar conversion (that temp de-activates the enzymes that do the work.)

that's what lead me to make that comment.

-walker

I'll have to read some more...I know in some processes higher temperatures will work for conversion, but perhaps not for the grains used for making beer.

 

[Walker]

i wasn't concerned with getting sugar out of the grains anyway, so it doesn't matter. I just wanted the grains' flavors (and I got them.... with no harsh tannins luckily.)

and, yes, gummy head. I have seen people talk about getting this due to using wheat in their beers (probably because of glutins and starch in the wheat). I am assuming that this gummy stuff is in my beer due to starch.

-walker

 

[Walker]

Quote from Papazian's 3rd edition, page 286, under the heading "LAUTERING":

"Now that you have successfully converted your grains to the better things in life, it is necessary to stop the conversion process and separate the sweet liquor from the particulate matter (the spent grain and husk material). You accomplish this by raising the temperature of the mash to 170 degrees F (77 C) in order to deactivate enzymes..."​

this is why your sparge water is supposed to be 170 to 180 degrees in temperature.

-walker

 

[Baron von BeeGee]

But I've also got some links (on my laptop...I'll try to post from there after lunch) that indicate that amylase processes continue until anywhere from 83-89C before complete denaturation, although that is well beyond the optimum range for conversion. There was also some indication (I believe in byo of all places) that there is some hysteresis before the temperature actually denatures the enzymes. And then there are processes outside of alpha/beta, but I sold my biochem book for beer money after the exam

I thought the major benefit of a higher temperature sparge was to "liquefy" the mash and rinse the sugars better.

In any case, I agree it's not pertinent in this case.

 

[gibfried]

It sounds like you are doing a mini-mash to me. Temps seem good, hold time seems pretty good. The question is, what grain are you using?

If the right grain, then you are getting a significant addition to your fermentables as well as flavor.

 

[Walker]

we've already beat this horse dead, but what prompted the question was my recent fat tire clone, which used biscuit, victory, and munich.

-walker

 

[Baron von BeeGee]

we've already beat this horse dead...

But...I just decided the answer is neither...it's a mini-decoction which would possibly explain the lack of tannin off-flavors...treading in unknown waters...trouble breathing

 

[Walker]

But...I just decided the answer is neither...it's a mini-decoction

it can't be! I haven't even READ about decoctions! what have I done!

-walker