So I was just raising the temp of my mash for a 10 minute mash out at 170 degrees, when before I knew it, the temp shot up to 195. What will be the result of this temp spike?
You may get better conversion and increased efficiency. Other than that, nothing.
Wow, good to know, thanks Denny! Is this something I should be shooting for on every batch then?
While increased efficiency and better conversion is good, it may not be exactly what you’re shooting for depending on your brew. You want consistency more than anything else, so shooting for the same efficiency on each brew with your equipment is better, that way you can plan your ingredients and your recipes better.
I don’t know that I would make that a standard practice… if your pH isn’t low enough, you certainly run the risk of extracting tannins if you go over ~180F.
+1
