electronjunkie
Well-Known Member
I read the wiki and searched the forums for the answer to this, but I can't find it anywhere.
Is enzyme deactivation a one way street (permanently deactivated) when you reach a certain temperature? Or can the be reactivated upon lowering to the normal mash range of 150F to 156F?
Also if the mash temperature is overshot are the sugars going to be a type that are unfermentable that can not later me converted by lowering the mash temp?
The reason I ask is I normally hit my mash temp, but I stirred my grain longer than I normally do and my temp dropped 3F. I turned my burner on low, stirred longer and hit my mash temp of 154F. Put the lid on and oops forgot to turn off the burner.
15 minutes later I realized the burner was on (clicking of oven thermostat) and turned it off. It was at 165F and I brought the temp back down quickly with ice. Then I left it at 150F for the rest of the time.
So what is likely to happen. The last time I brewed this beer I ended up with 1.008 and I hit my mash temp fine and left it alone.
Will the high mash temp cause the sugars to be the wrong type to ferment? Or will recovering the mash temp to 150F make everything ok?
Is enzyme deactivation a one way street (permanently deactivated) when you reach a certain temperature? Or can the be reactivated upon lowering to the normal mash range of 150F to 156F?
Also if the mash temperature is overshot are the sugars going to be a type that are unfermentable that can not later me converted by lowering the mash temp?
The reason I ask is I normally hit my mash temp, but I stirred my grain longer than I normally do and my temp dropped 3F. I turned my burner on low, stirred longer and hit my mash temp of 154F. Put the lid on and oops forgot to turn off the burner.
15 minutes later I realized the burner was on (clicking of oven thermostat) and turned it off. It was at 165F and I brought the temp back down quickly with ice. Then I left it at 150F for the rest of the time.
So what is likely to happen. The last time I brewed this beer I ended up with 1.008 and I hit my mash temp fine and left it alone.
Will the high mash temp cause the sugars to be the wrong type to ferment? Or will recovering the mash temp to 150F make everything ok?