Re: Why mash off?
- --- In firstname.lastname@example.org, "tyler_97355" <kd7enm@...>
> I'm still waiting for an answer on the whole mash off question. If
> enzymes stop working once the temperature drops, why do i need toheat
> up the mash again to kill the enzymes?To thin the mash and allow easier sparging.
Not an essential step in distilling, but crucial in beer making as
enzymes can impart undesirable flavours during the fermentation. Beer
for 'beer' and beer for 'spirits' are two different animals in some
Good site with pics...
Other useful sites...
- Some enzymes work at lower temps, some at higher. 150 F is a compromise . Killing the enzymes with high temps is for BEER , not spirits.
tyler_97355 <kd7enm@...> wrote: I'm still waiting for an answer on the whole mash off question. If the
enzymes stop working once the temperature drops, why do i need to heat
up the mash again to kill the enzymes? If i don't kill the enzymes,
there may be a snowballs chance in hell that the enzymes might still
convert a little bit more starch while it is fermenting. But i could be
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