I'm reading about mashing out. A lot of people think it's a waste of time for homebrewers.
All my recipes have a 15-minute rest at 170 at the end. I can't find any information indicating whether I started this in 2023, when I returned to brewing, or I do it because I was doing it in 2007, when I quit.
Looks like some people think it increases efficiency simply because hot water does a better job of draining out of grain and taking sugar with it.
I'm thinking I should go from a 15-minute rest to heating to 170 and then turning off the machine immediately. I would get the benefit of hotter water, but I would save 15 minutes in a long brew day.
Thoughts?
All my recipes have a 15-minute rest at 170 at the end. I can't find any information indicating whether I started this in 2023, when I returned to brewing, or I do it because I was doing it in 2007, when I quit.
Looks like some people think it increases efficiency simply because hot water does a better job of draining out of grain and taking sugar with it.
I'm thinking I should go from a 15-minute rest to heating to 170 and then turning off the machine immediately. I would get the benefit of hotter water, but I would save 15 minutes in a long brew day.
Thoughts?