So I've been wondering about optimal mash temps lately and I just noticed Kyle posted a recipe with a 155F mash temp. Since Beta Amylase is denatured after ~ 150F, what is that doing to the attenuation (and maltose produced)? Is there enough of a buffer in the time to denature the enzymes? So you get appropriate attenuation in the mash? I understand that even at 150F, after 1hr, you will only have 10% efficiency. Thoughts?
Beer scholars... what say you? :)
The denaturing isn't immediate, I've read 40-60 minutes at 149F for beta to denature.
These are a couple of the best resources I found online regarding mashing parameters:
http://www.braukaiser.com/wiki/index.ph ... on_mashing (http://www.braukaiser.com/wiki/index.php?title=Effects_of_mash_parameters_on_fermentability_and_efficiency_in_single_infusion_mashing)
http://technocosm.org/brew/brewout-pt2.html (http://technocosm.org/brew/brewout-pt2.html)
there's all that fancy fuckin mumbo-jumbo again
Just tell me what temp to mash at that works just fine for me. I'm like a puppet
He asked for it :P
just like a parrot ..."braaap ..155 ...braaaap"
you ever get one of those pfishing emails that's just one huge run-on paragraph of nothing but key words .....that's what these technical threads start sounding like to the non-geek in the crowd :shakes: :shakes: akimbo
hmm... maybe a separate forum is in order?
No getting away from this stuff, but we can at least put up a warning sign or something.
Just one thing to say....
I
Did
Not
Put
Them
Up
To
This!
:cheers:
Nah it's a recurring theme... having information be accessible to non-geeks is important, but I'm no good at that. I'm not so much saying this stuff needs to be simple, but it does need to be accessible. I wanted the wiki to be a resource of that type, but it's pretty much empty at the moment and I never seem to have the time to fix that situation.
Maybe need to put some time together for a few people to sit down and write some entries... mashing minus enzymes, hop utilisation minus isomerisation, yeast minus metabolism, etc.
I'll start another thread.
Here's a rule. If you never knew the word before high school, avoid using around Dean and I
:geek: lol, well good responses one and all. I've tasted a bunch of the "non-geek" beers and they are damn tasty, so I agree we don't have to geek out to brew good bear. My interest is to be able to understand more so I can dial in my recipes with more accuracy and precision. I like to know what is going on behind the wizards curtain ;-)
we know that but it's too much fun to make fun of Richard!
Dammit.
hahaha Might as well include me in the "puppets" group... I usually skip over words that are too long... That wiki page is sounding great Richard, cant see myself being much help but who knows, let me know
I mostly just need people to tell me when I'm talking gibberish. I think we'll find a happy medium :D
actually you can. I used to brief on somewaht technical subjects and I was always taught to speak to the lowest technical level in the room.
Someone who doesn't understand ANY of the technical jargon is the perfect person to proof read something and determine that it's understandable to all.
Quote from: "Richard"I mostly just need people to tell me when I'm talking gibberish. :D
I thought Jake and I were already doing that!!
Yeah I meant when we try and write this stuff - been pretty well established that I might as well be talking Japanese at this point :P
maybe it's just the accent?
Richard - BTW, those links were good. Thanks.
Dean: git tae feck :banana:
sdixon: you're very welcome ;)