olie
Well-Known Member
- Joined
- Oct 9, 2017
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My understanding is that we want to sparge with hot (180-190°) water "...in order to stop all enzyme activity".
But why? All this wort is headed to the boil pot where, in just a few minutes, it's going to be boiling, anyway. And it's not like mashing for an extra 30 min (let's say) hurts anything.
So why does it matter that we sparge with enzyme-stopping temperatures? What's going on there? Put another way, how would the final beer turn out different if I sparged with mash-temp water (say, 155°)?
(Yeah, yeah -- "do the experiment and report back". That would be one way; but I'm trying not to ruin perfectly good recipes, and just gain some understanding.)
Thanks!
~Ted
But why? All this wort is headed to the boil pot where, in just a few minutes, it's going to be boiling, anyway. And it's not like mashing for an extra 30 min (let's say) hurts anything.
So why does it matter that we sparge with enzyme-stopping temperatures? What's going on there? Put another way, how would the final beer turn out different if I sparged with mash-temp water (say, 155°)?
(Yeah, yeah -- "do the experiment and report back". That would be one way; but I'm trying not to ruin perfectly good recipes, and just gain some understanding.)
Thanks!
~Ted