Mash Temp Changes

Homebrew Talk - Beer, Wine, Mead, & Cider Brewing Discussion Forum

Help Support Homebrew Talk:

batfishdog37

Well-Known Member
Joined
Dec 5, 2008
Messages
187
Reaction score
1
Location
Menomonie, Wisconsin
Ok, I mashed in a while ago and the temp was higher than I wanted(I got 157, wanted 150). Whatever, it's still beer. Would the addition of colder water to lower the temp harm the enzymes/conversion or any other aspect in the mash and/or final beer? Need more info?
 

thedude123

Well-Known Member
Joined
May 19, 2008
Messages
586
Reaction score
1
Location
New Ipswich, NH
The only problem with that is if it goes to low. If you go into one of the calculators that is around and put the temp you have now it should give you how much cold water to add.

What type of beer are you making?
 
OP
batfishdog37

batfishdog37

Well-Known Member
Joined
Dec 5, 2008
Messages
187
Reaction score
1
Location
Menomonie, Wisconsin
It's a pale ale. Maris Otter base malt. Some caramel. If i caught it early could the wort still be fairly fermentable if the temp actually dropped enough?
 
Top