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Re: [new_distillers] Why mash off?

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  • donald holcombe
    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
    Message 1 of 8 , Oct 1, 2006
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      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
      wrong.

      -Tyler






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