[quote=“Denny”][quote=“Sarge”]Hey Denny, have you noticed any difference with fermentability? I know some folks seem to think a thin mash will give you more fermentables. I always thought mash temps played a big role in that.
I went to a thinner mash, maybe 1.6-2 qt./lb. [/quote][/quote]
I think it may be a bit more fermentable, but I haven’t done any side by side testing. The role of mash temps on fermentabilty is yielding some interesting info these days. At NHC, Greg Doss of Wyeast presented the results of a fermentability study he’d done. In a nutshell, he foubnd maximum attenuation at 153F, which is very different than what we’ve always thought.[/quote]
That would be interesting if it proves to be true and would just go to show that we have a lot to learn still. As for the thinner mash leading to more fermentables, wouldn’t BIAB with full boil volumes yield really fermentable worts then? I don’t have a ton of experience with these (only about 10 under my belt) but I haven’t noticed my BIAB batches fermenting any lower or at a higher apparent attenuation.