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Unadjusted readings from refractometers are accurate only with no alcohol present in the sample. So taking a reading on fermented beer will not give you an accurate specific gravity. Also, as an aside, mashing cooler would cause higher conversion rate (not lower). As long as you had it hot enough (but not too hot to cause the denaturing), then the ...


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The amount is dependent on desired speed and temperature constraint, possibly the condition of the grain. Make test batches and time how long they take to reach full conversion under your conditions. Any amount of enzyme held at a temperature within its active range will eventually convert all of the starch. Too slow of a conversion and you risk ...


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This sounds like a simple case of mis-interpreting the refractometer. But the typical way to check for lowest possible final gravity (i.e.: remaining unfermentables) is to do a "Forced Fermentation Test". Essentially this is taking a small sample of the wort and giving it an abundance of yeast and warmth to see just how low the yeast will take the ...


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