Starch conversion temperature problem

[pdfmorais]

Hi all,

I'm brewing right now and I have a problem.

When a added water to get to 66º Celsius, the temperature went all the way up to 73º for 1 or 2 minutes. I've read somewhere that only in mash out we should go above 72º. Did I ruin this batch?

 

[didinho]

Hi all,

I'm brewing right now and I have a problem.

When a added water to get to 66º Celsius, the temperature went all the way up to 73º for 1 or 2 minutes. I've read somewhere that only in mash out we should go above 72º. Did I ruin this batch?

if you can cool down quickly the temperature, it should be ok. at 70°C beta amilases might lose 50% of activity, but you may still have some activity to have a fermentable mash.
How is the iodine test going?

 

[pdfmorais]

I didn’t do it... I don’t have iodine at home... I guess ill just carry on and hope its all OK.

Thanks.

 

[didinho]

not even betadine to medicate little wounds?
however, good luck!

 

[doug293cz]

You'll be fine. I've done the same thing, and the beer came out great.

Enzyme denaturing does not happen instantly when you reach a particular temperature, but the higher the temperature, the faster they denature. The upper useful temperature occurs where the denaturing happens faster than the enzymes can get a useful amount of work done.

RDWHAHB.

Brew on