kanzimonson
Well-Known Member
... along with hot side aeration and several other homebrew myths.
What I'm referring to is this pervasive fear that grains should never go above 170. It seems like you can't have a discussion about sparge water temps without someone solemnly throwing this into a conversation (and then crossing their heart, checking for the Devil behind them, and throwing salt over their shoulder).
Yes, I believe the experts when I hear that you get more tannin extraction above 170. But how bad are we talking here? I mean, it's not like your beer is going to turn into a dry Bordeaux.
And plenty of people will add hotter water as a substitute for mashing out with direct fire, but you can't tell me that some of those grains aren't higher than 170 during some of that.
Anyway, just thought I'd rant about something that I'm tired of reading over and over.
What I'm referring to is this pervasive fear that grains should never go above 170. It seems like you can't have a discussion about sparge water temps without someone solemnly throwing this into a conversation (and then crossing their heart, checking for the Devil behind them, and throwing salt over their shoulder).
Yes, I believe the experts when I hear that you get more tannin extraction above 170. But how bad are we talking here? I mean, it's not like your beer is going to turn into a dry Bordeaux.
And plenty of people will add hotter water as a substitute for mashing out with direct fire, but you can't tell me that some of those grains aren't higher than 170 during some of that.
Anyway, just thought I'd rant about something that I'm tired of reading over and over.