Hey there,
I know the consistency of your mash definitely effects the character of the finished beer, but how so. somebody told me that one fosters more proteolytic activity, where the other fosters diastatic activity. Can anybody shine some light on the differences that come from mashing thick vs. thin
FYI I used to mash pretty thin, so that there was a layer of water ontop of the grains, but now I mash on the thicker side, so the mash looks like slightly soupy oatmeal. dont know why though
I know the consistency of your mash definitely effects the character of the finished beer, but how so. somebody told me that one fosters more proteolytic activity, where the other fosters diastatic activity. Can anybody shine some light on the differences that come from mashing thick vs. thin
FYI I used to mash pretty thin, so that there was a layer of water ontop of the grains, but now I mash on the thicker side, so the mash looks like slightly soupy oatmeal. dont know why though