- Aug 31, 2010
- Reaction score
- Kasson, MN
That's a good thought. The recipe called for mashing at 66.66C and I would be concerned about changing the mouthfeel too much. On the other hand, maybe I'll try that and taste them both side by side.If you keep the wort fermentable, step mashing or mashing long at 62c, you wouldn't need to do that. Also including some simple sugars, for example 10% helps with that. After all, it's an English yeast and wants to be treated as such.
Although, rousing the yeast is actually also part of some traditional British brewing methods.
Edited to correct the mash temp--I was looking at the wrong page in my notebook.