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Temperature and fermentability study

About a year ago (I think it was after the AHA Homebrew Conference) someone posted a link to a new study which challenged the prevailing understanding about temperature and fermentability (lower temps create more fermentable yeast, etc.). If I’m remembering correctly, the new study suggested that wort mashed at around 153-155F was measured to be more fermentable than wort mashed at lower temps.

I’ve been looking everywhere for that link. Does anyone have it?

If you’re an AHA member, you can find it in the past presentations. It’s from the 2012 conference, presented by Greg Doss from Wyeast.

There are a lot of reasons to be an AHA member. This is just one of them.

Thanks Denny. I guess I hadn’t looked “everywhere” like I said.

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