Hey guys -
Several of the mash temp questions got me thinking. When I used to be brewing with coolers; I would typically target a 152 mash temp and go from there. About a year ago I got a fully loaded MoreBeer 2100 and after doing a lot more reading about different enzymes at different temps, modified my mash procedure. I will do 20 mins at 142, 20 mins at 148 and 20 mins at 152 (due to time changing temps; total mash time is typically 90 mins).
The beers I make now are much tastier, I think due to the dryness.
However, it seems a lot of people seem to panic if mash is under 152 degrees. Am I thinking about my method incorrectly or is there anything else I should be doing?
Effeciencies are around 70-75; although I think I need to adjust my crush a bit (Ive never been close to a stuck sparge). One of these days I need to buy the spark plug measurer to do it; just havent made it a priority as I dont mind using an extra pound of grain.
Feedback from friends is the beer tastes a lot better, more like a professional beer vs. a home brew.
Several of the mash temp questions got me thinking. When I used to be brewing with coolers; I would typically target a 152 mash temp and go from there. About a year ago I got a fully loaded MoreBeer 2100 and after doing a lot more reading about different enzymes at different temps, modified my mash procedure. I will do 20 mins at 142, 20 mins at 148 and 20 mins at 152 (due to time changing temps; total mash time is typically 90 mins).
The beers I make now are much tastier, I think due to the dryness.
However, it seems a lot of people seem to panic if mash is under 152 degrees. Am I thinking about my method incorrectly or is there anything else I should be doing?
Effeciencies are around 70-75; although I think I need to adjust my crush a bit (Ive never been close to a stuck sparge). One of these days I need to buy the spark plug measurer to do it; just havent made it a priority as I dont mind using an extra pound of grain.
Feedback from friends is the beer tastes a lot better, more like a professional beer vs. a home brew.