Ok, so I'm getting back into brewing and doing partial mash. Still getting used to the process and my equipment. Soooooo... Yesterday's brew (a porter) I dropped in the mash and my water got a bit too hot. It probably hit 170 and I cooled it down to 160 within 5-10mins and then mashed the remaining 35 mins at the proper 155. Then sparged at 170. I'm sure this brew isn't ruined, but what did I do?
While on the topic: What is REALLY going on at mashing and sparging temps?
While on the topic: What is REALLY going on at mashing and sparging temps?