Haldedrums
Active Member
Could someone explain how important mash temperature is. I am sure this has been asked before, but I am new to all-grain brewing and can't seem to get an easy as definite answer.
I have brewed multiple batches of both a Carmel Porter and a Honey Hefeweizen, but at slightly different mash temps. The first two were at approx. 160F to 168F, the latter at about 140F. The lower temp mash brews didn't seem to actively ferment like the first few. I do know that the activity in my water trap is not the only indication of fermentation, but my ABV wad a bit lower in the low mash temps. Is the difference in temps the reason why?
I have brewed multiple batches of both a Carmel Porter and a Honey Hefeweizen, but at slightly different mash temps. The first two were at approx. 160F to 168F, the latter at about 140F. The lower temp mash brews didn't seem to actively ferment like the first few. I do know that the activity in my water trap is not the only indication of fermentation, but my ABV wad a bit lower in the low mash temps. Is the difference in temps the reason why?