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	FORUM ON BEER, HOMEBREWING, AND RELATED ISSUES
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Contents:
  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




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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? 



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