baltimorebeer
New Member
I was wondering if the temp of the mash recirc through my HERMS coil was too hot. I didn't measure the outgoing temp because I haven't configured a thermometer there yet. My HLT water tank where the HERMS coil is was at 168 degrees F.
If the temp of the mash recirc goes above 165 through that coil, is it deactivating the enzymes?
I was looking at my brew notes from a Weizenbock that I brewed and I was way low on my mash in temp & had to scramble to boost the temp up. I think the final beer had too many unfermentable sugars for the style. Maybe I'm just paranoid.
Any help would be appreciated
If the temp of the mash recirc goes above 165 through that coil, is it deactivating the enzymes?
I was looking at my brew notes from a Weizenbock that I brewed and I was way low on my mash in temp & had to scramble to boost the temp up. I think the final beer had too many unfermentable sugars for the style. Maybe I'm just paranoid.
Any help would be appreciated
