brokebucket
Well-Known Member
- Joined
- Mar 19, 2013
- Messages
- 416
- Reaction score
- 97
So, I was having a conversation with my LHBS owner the other day, and we got into a friendly discussion over mash times. He asked me how I maintain my temp over the full 60 minutes of mash....to which I responded, I wrap it in a coat or thermarest pad, but generally, I feel that most of the conversion happens in the first few minutes anyways, so if the temp falls a few degrees (say 3-5 degrees) over the course of the 60 minute mash, it isnt really going to have much of an effect if any on the outcome of the beer.
His argument was that if this was truly the case, then commercial brewers would be on to this, and would not waste time mashing for 60-90 minutes if they didnt have to. I really didnt have a good response, other than what I had read on here.
In my defense, I have maybe 5 BIAB beers behind me....all of which have turned out very well. I read a bunch, but have never done any experimenting.
In his defense, he has never BIAB'd....only raising points from a curiosity standpoint....and from a traditional AG point of view.
Thoughts???
His argument was that if this was truly the case, then commercial brewers would be on to this, and would not waste time mashing for 60-90 minutes if they didnt have to. I really didnt have a good response, other than what I had read on here.
In my defense, I have maybe 5 BIAB beers behind me....all of which have turned out very well. I read a bunch, but have never done any experimenting.
In his defense, he has never BIAB'd....only raising points from a curiosity standpoint....and from a traditional AG point of view.
Thoughts???