Timeline for How does the attenuation limit from mash temperature affect yeast attenuation?
Current License: CC BY-SA 3.0
9 events
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| Oct 3, 2014 at 15:40 | comment | added | brewchez | I think you are hoping for too much exactness and specificity in the results. This is where science of brewing and malting and the art of brewing and fermentation bisect. Your questions are spot on in a theoretical sense but whether it translates into real results in the final wort/beer is dependent upon many variables. At some point all of has have to stop calculating and just brew it to see the results. | |
| Oct 1, 2014 at 17:12 | comment | added | Wyrmwood | Would it be reasonable to estimate mashing at 158 compared with 148 would limit attenuation by roughly 10 percent? As such, lower attenuating yeasts are probably better suited to higher mash temps and vice versa? Or does a low attenuating yeast and a low mash temp produce similar results to a high attenuating yeast with a high mash temp? | |
| Oct 1, 2014 at 16:59 | vote | accept | Wyrmwood | ||
| Oct 1, 2014 at 16:16 | comment | added | Chino Brews | On this topic, I am reading Brewing with Wheat, and I am struck by how the brewers change their mash profile for each batch of grain, knowing that while it all may be wheat, the wheat from one particular farmer is different than the wheat from another. | |
| Oct 1, 2014 at 15:56 | comment | added | brewchez | Right on @Graham! | |
| Oct 1, 2014 at 15:55 | comment | added | brewchez | Right @Wyrmwood. There are many variables in brewing and calculating any # to much exactness is not really a strong science. | |
| Oct 1, 2014 at 15:53 | comment | added | Wyrmwood | And if the mash temp limited the wort to 75% fermentable, but your yeast could only handle 70, you'd get ~70? | |
| Oct 1, 2014 at 14:52 | comment | added | GHP | Yeah, the concept of non-fermentables in the mash (crystal malt, partially kilned malt, etc) totally ruins any chance of having the formulas in the question be practical at all. | |
| Oct 1, 2014 at 12:32 | history | answered | brewchez | CC BY-SA 3.0 |