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Brews & Views Bulletin Board Service * Brews and Views Archive 2004 * Archive through August 18, 2004 * Rest Temp Timing < Previous Next >

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Mountain Jack
Junior Member
Username: Mountainjack

Post Number: 47
Registered: 03-2003
Posted on Wednesday, August 18, 2004 - 07:06 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

I was mashing in last weekend on an IPA and I overshot my temp. I added some cool water to the mash to get it to where I wanted it and it got me thinking. Since enzyme activity stops at certain temps for certain enzymes, how much time do I have to bring a mash down from a higher temp before it doesn't do any good to bring the temp down anymore? Anyone have any ideas?
 

Vance Barnes
Advanced Member
Username: Vancebarnes

Post Number: 933
Registered: 03-2003
Posted on Wednesday, August 18, 2004 - 07:58 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

The denaturazation of enzymes is not immediate as some reading would make you think. I'm sure there's some charts somewhere that show the % denatured at a temp over a period of time. It's going to be dependent on how high a temp and how long it's held there.

What was your target temp and what did you hit? How long did it take to get back to the target temp?
 

Mountain Jack
Junior Member
Username: Mountainjack

Post Number: 48
Registered: 03-2003
Posted on Wednesday, August 18, 2004 - 08:18 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

Thanks Vance. I'm not worried about my beer, I've had to bring the temp down with no problems many times in the past. It just got me wondering and I knew someone out on the B&V would have an answer. Anyway, that makes sense that over a period of time that more and more of the enzymes would become denatured. It would be interesting to see an average of how long at a certain temps for alpha amylace and beta amylace before they are 50% denatured, or 100% denatured. I suppose it would depend on the amount and types of malt as well. Where's Fredrick? Does he have a model for this?