Hello everyone!
I started brewing in june, and I'm currently planning my 5th batch. From what I've experienced with my brews so far, they are all too dry/don't have a lot of body. I'm trying to debug the problem and one theory seems to fit. Please correct me if I'm wrong!
I am mashing in a 48qt cooler and I do batch sparging. I have 2 pots to handle water volumes, 1 for heating water/boil, and 1 for storing the runnings. What I usually do is I'll let the first runnings sit in the storage pot until I am ready to sparge. Obviously, the temperature in there will lower overtime as it takes over 20 minutes to fully sparge (stir, let it sit, vorlauf, collect). Would that cause beta amylase to act on the unfermentable sugars, resulting in a thinner body? If that is the case, should I quickly heat it to 168 degrees ASAP to denature them?
I started brewing in june, and I'm currently planning my 5th batch. From what I've experienced with my brews so far, they are all too dry/don't have a lot of body. I'm trying to debug the problem and one theory seems to fit. Please correct me if I'm wrong!
I am mashing in a 48qt cooler and I do batch sparging. I have 2 pots to handle water volumes, 1 for heating water/boil, and 1 for storing the runnings. What I usually do is I'll let the first runnings sit in the storage pot until I am ready to sparge. Obviously, the temperature in there will lower overtime as it takes over 20 minutes to fully sparge (stir, let it sit, vorlauf, collect). Would that cause beta amylase to act on the unfermentable sugars, resulting in a thinner body? If that is the case, should I quickly heat it to 168 degrees ASAP to denature them?