| Author |
Message |
    
Mountain Jack
Junior Member
Username: Mountainjack
Post Number: 47
Registered: 03-2003
| | Posted on Wednesday, August 18, 2004 - 07:06 pm: | 
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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: |
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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: |
|
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?  |
Brews and Views Archive 2004 
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