HOMEBREW Digest #5431 Thu 09 October 2008

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  Re: Mash termperatures (Kevin Elsken)
  Re: Cold Conditioning a wit ("Elston Gunn")

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---------------------------------------------------------------------- Date: Tue, 07 Oct 2008 23:03:38 -0400 From: Kevin Elsken <littleboybrew at verizon.net> Subject: Re: Mash termperatures Darrell G. Leavitt wrote: > Kevin; > If you don't mind speculating: what do you think that the final %alc > would be had you step mashed the first batch, ie #85. That is, would > there be a benefit to a second rest in the 155-158F range, in terms of > final yield? > > > Darrell: I am no expert in mash kinetics. I would refer you several excellent posts by the eponymous -S (Steve Alexander). See HBD #4750 of 30-Mar-2005 and #4753 on 03-Apr-2005, among others. If I understand things correctly (dicey, I know), raising the temp would release additional starches. At that point in the mash the beta amylase enzyme would be mostly denatured, allowing the alpha amylase enzyme to convert the strach to a dextrin. This makes the wort less fermentable, not more. FYI, I did do mash-out on both mashes. Kevin Return to table of contents
Date: Thu, 9 Oct 2008 17:58:45 -0500 From: "Elston Gunn" <elston_gunn at comcast.net> Subject: Re: Cold Conditioning a wit After it reaches terminal gravity, do you rack it to a new vessel for cold conditioning? Return to table of contents
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