sea2summit3
Well-Known Member
As I understand from "Brewing Quality Beers" by Byron Burch, two groups of enzymes work best at two different temp ranges (pg 20, 2nd edition) I try to keep my mash in the lower range (140 F-149 F) and then towards the end increase the heat (150 F- 158 F) to give the second group of enzymes their chance. Because I'm still partial mashing on the stove with gas heat, I often jump the mash temp up into the second range before I want. If I get the mash temp back down in the lower range, will the low temp enzymes still be effective at converting starches or have I effectively killed them off by my temp spike?
I know it probably doesn't matter all that much since I'm not doing AG yet but I'm enjoying the challenge of trying to incorporate AG techniques in my partial mash methods.
I know it probably doesn't matter all that much since I'm not doing AG yet but I'm enjoying the challenge of trying to incorporate AG techniques in my partial mash methods.