« on: January 31, 2014, 11:09:19 AM »
Could this change the fermentability of the wort?
Possibly. From what I understand, larger sugars can continue to get broken down into simpler sugars if you do not hit that 168-170 temp.
That is good to know. I normally get higher than average attenuation possibly due to low sparge temps. This procedural change could drastically impact the results I have been getting. I prefer drier beers so would like higher attenuation in most cases.