KaSaBiS
Well-Known Member
I batch sparge, and from searching I see that a mashout isnt necessarily critical for me to hit. I always try and am low. I tried again yesterday and I am curious about how people talk mashout "preserves" sugar profile. say I mashed at 152 for however long, over an hour, when I went to do a mash out it only brought my water up to 156 before sparging.
is it possible that whatever sugars I created during my 152 mash were converted when I attempted and failed at a mash out? if mash is based on amount of time, could the 152 sugars have all been converted to unfermentable sugars if say left at that temp for 10, 30 50 min or would my original sugars be somewhat unaffected for the 156 temp if left on for 30 min.
These questions spawned from my first double decoction mash yesterday. it turned into a tripple when I missed my mash temp first, leaving my hefe at too long of a protien rest!!!
hoping for the best. I will know how it turns out in 3 weeks.
is it possible that whatever sugars I created during my 152 mash were converted when I attempted and failed at a mash out? if mash is based on amount of time, could the 152 sugars have all been converted to unfermentable sugars if say left at that temp for 10, 30 50 min or would my original sugars be somewhat unaffected for the 156 temp if left on for 30 min.
These questions spawned from my first double decoction mash yesterday. it turned into a tripple when I missed my mash temp first, leaving my hefe at too long of a protien rest!!!
hoping for the best. I will know how it turns out in 3 weeks.