Rescuing A "too-high" Mashed Beer

[Fourstar]

Another issue to note is B-Amylase readily denatures above temperatues of 70deg. if you sit for say 15 mins above 70deg you are going to denature it alot quicker than at 68deg. another reason why its best to ramp your temperatures up to your mash temp, rather than trying to force them down.

 

[raven19]

Another issue to note is B-Amylase readily denatures above temperatues of 70deg. if you sit for say 15 mins above 70deg you are going to denature it alot quicker than at 68deg. another reason why its best to ramp your temperatures up to your mash temp, rather than trying to force them down.

With basic equipment, its easier to do the latter though. Just bucket in cold water!

 

[black_labb]

or a pot of boiling water

 

[WarmBeer]

Another issue to note is B-Amylase readily denatures above temperatues of 70deg. if you sit for say 15 mins above 70deg you are going to denature it alot quicker than at 68deg. another reason why its best to ramp your temperatures up to your mash temp, rather than trying to force them down.

Hitting my target temperature was not the problem. The problem was I was using the same thermo to measure the temperature in my HLT, as well as my mash tun after dough in. Was quite happy being within about half a degree of my anticipated mash temp, nothing wrong with my process, it was my equipment let me down. h34r:

 

[Fourstar]

Hitting my target temperature was not the problem. The problem was I was using the same thermo to measure the temperature in my HLT, as well as my mash tun after dough in. Was quite happy being within about half a degree of my anticipated mash temp, nothing wrong with my process, it was my equipment let me down. h34r:

sorry, what i was pointing out was even if you where hitting your target temperature (according to your thermo) a cooling period during the sequence of the mash (falling temps dependant on your mash tun thermal efficiency) would have made a stuff all difference to your results as well. hence the reason why you where having attenuation issues. Because the B-Amylase would have denatured quite quickly at those temepratures above 70 deg.

In a nutshell, if you had become aware of your pitfall at some point during your mash (lets say 1/2 way done) corrections to your mash temp by leting it naturally fall from temps of 70 and above or water temp corrections, your b-amylase would have been close to gone anyway. You need to be on guard for these kind of things, with the 1L cup of cold water ready to go. Kinda off topic but good to keep in the back of your mind. :icon_cheers:

 

[WarmBeer]

sorry, what i was pointing out was even if you where hitting your target temperature (according to your thermo) a cooling period during the sequence of the mash (falling temps dependant on your mash tun thermal efficiency) would have made a stuff all difference to your results as well. hence the reason why you where having attenuation issues. Because the B-Amylase would have denatured quite quickly at those temepratures above 70 deg.

In a nutshell, if you had become aware of your pitfall at some point during your mash (lets say 1/2 way done) corrections to your mash temp by leting it naturally fall from temps of 70 and above or water temp corrections, your b-amylase would have been close to gone anyway. You need to be on guard for these kind of things, with the 1L cup of cold water ready to go. Kinda off topic but good to keep in the back of your mind. :icon_cheers:

Good pearls of wisdom there, mate. I knew I shouldn't mash higher than 69-70, but wasn't sure why I shouldn't.

Information has now been filed somewhere in the random-access heap that is my brain-box :icon_cheers:

 

[Fourstar]

Good pearls of wisdom there, mate. I knew I shouldn't mash higher than 69-70, but wasn't sure why I shouldn't.

Information has now been filed somewhere in the random-access heap that is my brain-box :icon_cheers:

Well there ya go!

Whenever i think of something being filed somewhere, i always think back to dreamcatcher and good old Duddits! Oh Donnie Wahlberg, you play a good alien!

 

[manticle]

If you do end up mashing a little hot mashing longer seems to help with attenuation (eg 90 minutes instead of 00 minutes). Not quite sure yet why this is but I do it with all english styles and when I make anything Belgian. I can easily get a 68 degree, 90 minute mashed beer down to 1012 (well the yeast can anyway)