All I can think of is Gomer Pyle..."Surprise, surprise, surprise"
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I hate losing sleep. I think we should just "fall back" twice a year.
Denny...does that mean we'll gain a three day weekend every 12 years?
I vote "yes".
I see, so if you are interested in killing off conversion processes, collect combined mash and sparge runoffs, and heat that to 170F prior to cooling, to protect your fermentability profile.
Or do a real "mash out", that is, heat the mash grain bed to 170F for 15 minutes and then run it off and store it.
It is pH above 6 you extract excessive phenols and tannins from the mash (Palmer pg. 159).
So I'm thinking that if you are planning to leave your mash runoff for 24 hrs before boiling, maybe you would want to take it to =/+170F, which would prevent further extraction during the following sparge, but would definitely shut off the conversion process.
IMHO your starter is way too big though. I'd start with 50-100 mL, and step up three or four times to get to a pitchable quantity.
A six (6!) hour mash (still didn't completely convert)
Neener neener....mine showed up last week.
Let me revise that then - Maybe it's a good author thing.
The Kona Brewfest is scheduled for tomorrow and the fest site is in one of those areas. Haven't heard if that is still on.
What are the ramifications of having it too hot for a few minutes? Would I have killed all my enzymes in that short a time? It was probably about 170 before I added the water.