So, i've been doing all grain for awhile and i've been refining my process. lately i've brought my initial infusion up to 168F through a water addition at near boiling for mash-out. (single infusion, easy peasy)
Does anyone have an opinion whether a two step mash-out or a single step 168 degree mash out is more/less effective.
Initially i thought that the 168 mash-out simply meant adding 168 degree water... not bringing the mash temp up to 168. Does adding close to boiling water increase tannin's? Does bringing the mash up to 168 really halt conversion and or would it be necessary if you go directly to a boil?
Also, i've been whirlpooling after an intensive filtration...for aeration and trub/hop reduction in final fermentor.... but it has't seemed to matter too much batch to batch (tastes fairly similar). I think i do a super intensive filtration from a strainer. Should i be letting the solids settle out after whirlpool for more than 5 minutes?
What are your thoughts... findings?
Does anyone have an opinion whether a two step mash-out or a single step 168 degree mash out is more/less effective.
Initially i thought that the 168 mash-out simply meant adding 168 degree water... not bringing the mash temp up to 168. Does adding close to boiling water increase tannin's? Does bringing the mash up to 168 really halt conversion and or would it be necessary if you go directly to a boil?
Also, i've been whirlpooling after an intensive filtration...for aeration and trub/hop reduction in final fermentor.... but it has't seemed to matter too much batch to batch (tastes fairly similar). I think i do a super intensive filtration from a strainer. Should i be letting the solids settle out after whirlpool for more than 5 minutes?
What are your thoughts... findings?