If you had the beers side by side you could definitely tell diff between 152 and 156. The higher temp would be more dextrinous, less fermentable chains and more mouthfeel whereas the lower temp is drier
I don't have data to back me up, but I'm not convinced a beer mashed at 152 vs 154 vs 156 would be distinguishable. At least not consciously. There are so many other variables.
Get it close (+/- 2 degrees) and you're golden.
You think so? Have you ever done it? I know the science, and you're definitely right on there, I just don't know if the difference is enough to pick out.
TyTanium said:You think so? Have you ever done it? I know the science, and you're definitely right on there, I just don't know if the difference is enough to pick out.
I usually try to shoot for a range rather than a specific number. Instead of 154...I would be happy with 153-155. Now obviously it would be an issue if I was at 158 or 148 but....you will still make beer. The other thing in our homebrew systems temperature is not a constant. It fluctuates over time and in different parts of the mash tun.
MikeinCT said:I shoot for 155 +/- 1. I am pretty sure my effiency goes up as I get away from the low end - say 150. - Mike
That is interesting, I thought it was mostly crush, slow sparging, and eliminating dough balls that led to good efficiency.
The refrac readings don't change the last 20 minutes so why am I bothering to hold the temp?
...I thought I read/heard somewhere that with well modified malts your fermentability profile is pretty much set after 15-20 minutes of mashing...
I've not heard that. My understanding is the sugar profile keeps changing as long as you're in alpha or beta range.
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