amarks6
Well-Known Member
Probably a naive question, but.....
Does the time spent mashing in the beta-amylase territory (60 - 64 degrees) limit the amount of time you can spend in the alpha-amylase territory (68 - 72 degrees)? In other words, is there a finite amount or starch to be converted and if you convert it all at lower temperatures you're going to get a very fermentable beer?
Does the time spent mashing in the beta-amylase territory (60 - 64 degrees) limit the amount of time you can spend in the alpha-amylase territory (68 - 72 degrees)? In other words, is there a finite amount or starch to be converted and if you convert it all at lower temperatures you're going to get a very fermentable beer?