Mash Temp Changes

[batfishdog37]

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]

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?

 

[Denny]

When I overshoot my mash temp I add ice cubes. Just add a few at a time, stir, check temp, repeat if needed.

 

[pompeiisneaks]

That and you don't want to end up putting in TOO much water... you want to subtract what you added from your sparge water...

 

[batfishdog37]

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?

 

[Denny]

Yeah, if you got it within maybe 10 min. there should be no issues.