Great read...regarding mashing

[BierMuncher]

I'm guessing I'm gonna continue doing what I'm doing.
Thinner mash.
60 minutes.
Sparge to a 1.005-1.010 gravity.

Boy though, I'd sure love to look into a sparge arm.

Any DIY threads here?

 

[uglygoat]

http://www.draymans.com/articles/arts/02.html

give your kids beer. i've been saying this for years, but continue to get wierd looks...

great site dude!!!!

 

[Ó Flannagáin]

Denny Conn mentioned that while conversion may be complete in 20 minutes it takes longer to break down the sugars to a more fermentible wort hence the high FGs I experienced. But by all means give it a try, in my experience it work very well with batch sparging, like I said no loss of efficiency.

Just playing devils advocate here

I thought conversion technically was the breakdown of the longer chains. How could conversion be complete in 20 minutes and still have long chains of sugars?

If this document is really from weisenstaphen(sp?) university in Germany don't you think they ran test after test on this to achieve their results? Obviously if one of us lowly homebrewers try a short mash and don't get the same results, maybe there is another factor we aren't thinking about or we aren't using the most modern/modified malts. Like the short sparge Reverand_JC mentioned, wouldn't that effect how many sugars were rinsed and effect the OG? Where its easy to blame the short mash, I think, maybe, there are other issues at hand, dude. She kidnapped herself, man.

 

[mew]

Conversion is complete when all the starches have been converted to sugars, but there are still many long-chain sugars that have several glucose molecules in the wort. These long chain sugars are broken down into shorter chain sugars by beta amylase over time. Generally, the fewer molecules, the more fermentable the sugar (thats why starch is unfermentable and corn sugar, one glucose molecule, is entirely fermentable). Hope that helps.

 

[Ó Flannagáin]

Conversion is complete when all the starches have been converted to sugars, but there are still many long-chain sugars that have several glucose molecules in the wort. These long chain sugars are broken down into shorter chain sugars by beta amylase over time. Generally, the fewer molecules, the more fermentable the sugar (thats why starch is unfermentable and corn sugar, one glucose molecule, is entirely fermentable). Hope that helps.

Very much so, learn something new everyday!

 

[Waldo]

Actually I tried it on several beers, I had the best results using US 2-row and worst using Maris Otter. If saving 30 or 60 minutes on brew day is important to you then by all means give it a try it does work, I just wasn't that impressed.

 

[delboy]

the kms addition might be more of a wiiner, i can see the logic of this.
That said though, one of the reasons i think we homebrew is to keep the addition of additives etc to a minimum, who knows it could be the KMS in commercial beer that makes you feel like crap the next day (hard to tell though when the companies won't tell you what actual other stuff they are adding).

 

[Orfy]

I've cut my mash times down from 90 minutes to 60 minutes and it's not affected my efficiency or my fermentability.

I can now brew in under 4 hours without rushing.

That's more than enough of a reason for me to have a short mash time. If I'm doing other things then I'll mash longer if it suits.

I use UK 2 row. Maris otter.

 

[Waldo]

60 minutes is pretty standard on this side of the pond.