Nightshade
Well-Known Member
Been doing some reading (mostly on here) about mash times and how it effects attenuation and want to open a renewed discussion about the effects of short vs long mash times.
So here is my anecdotal evidence based on a brew I did the other day.
Hefe (standard procedure)
Avg SG - 1.050
FG - 1.010
Mash temp - 155
Mash time - 45 minutes
Fly Sparge
Hefe (test procedure)
SG - 1.056
FG - still fermenting
Mash temp - 155
Mash time - 90 minutes
Fly sparge
Ok so the question this poses is, did the extended mash time cause the jump in gravity?
Mash time is the only variable that changed in the process (I brew this every other week), grains, temps, boil etc. all ritualistically the same. In the years I have been brewing this recipe I have never had it hit an SG of of over 1.050-1.052
I will know the FG in a few days and report that as well. All the threads and responses I saw were dealing with the attenuation but mention nothing of an increased extraction rate.
If anyone has any insight on this I would appreciate some feedback.
So here is my anecdotal evidence based on a brew I did the other day.
Hefe (standard procedure)
Avg SG - 1.050
FG - 1.010
Mash temp - 155
Mash time - 45 minutes
Fly Sparge
Hefe (test procedure)
SG - 1.056
FG - still fermenting
Mash temp - 155
Mash time - 90 minutes
Fly sparge
Ok so the question this poses is, did the extended mash time cause the jump in gravity?
Mash time is the only variable that changed in the process (I brew this every other week), grains, temps, boil etc. all ritualistically the same. In the years I have been brewing this recipe I have never had it hit an SG of of over 1.050-1.052
I will know the FG in a few days and report that as well. All the threads and responses I saw were dealing with the attenuation but mention nothing of an increased extraction rate.
If anyone has any insight on this I would appreciate some feedback.