Quadrupled
Well-Known Member
I brewed my first partial mash yesterday and let the mash temperature start at 158F (I wanted 153, and didn't think to add some ice) and it finished at 150F. What can I expect in regards to fermentables/non-fermentables?
As I understand it, this slightly higher starting temperature favors longer chained carbohydrates and the lower finishing temps favor fermentables. So, will finishing at a lower temperature promote the conversion of the larger carbohydrates released during the early part of the mash?
For what it's worth, the iodine/starch conversion test started deep purple/black and finished light brown.
As I understand it, this slightly higher starting temperature favors longer chained carbohydrates and the lower finishing temps favor fermentables. So, will finishing at a lower temperature promote the conversion of the larger carbohydrates released during the early part of the mash?
For what it's worth, the iodine/starch conversion test started deep purple/black and finished light brown.