New answers tagged wort
As Denny noted, there's already a lot of unfermentables. I would start at 154°F since the fermentability of this wort is not going to be high so you want to get as much out of the beta conversion as possible. 160°F is the limit for beta amylase activity and it's quickly denatured. If you want a thicker body on the beer, try using a less attenuative ...
Denaturing any enzymes takes some time...at least 20 min. If you don't go over 162, you should be OK in terms of having enough beta left. The majority of the conversion will be done in the first half hour or so, but as long as you're still in the 145+ range, long chain dextrins will continue to be broken down into shorter ones. It's based on the entire ...
Just seen an old monks recipe that in contrary to modern methods boils the malt and then adds the hops later to boil again, does this method release unwanted flavours?
I assume you mean 40f, then yes way too cold. it won't harm the existing yeast organisms, but even for lager yeast that is too cold for primary fermentation. so basically we do things at certain temps for a reason... we try to pitch yeast at a temperature that gives them the advantage over other contaminant organisms. warm your wort to the primary ...
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