[homoeccentricus]

A fellow brewer has done a 45 minute mash rest at 50C instead of the 60C rest that he wanted to do. Is there something he can do to improve his final beer (a triple)?

[morticaixavier]

50C is basically a protein rest so his foam formation might be affected pretty badly. 60C is pretty cool for a sach rest anyway. I suspect that at 50C there wasn't very much conversion at all. So to fix it I would bump the mash temp, either decoction or infusion but get it up there to 65c-70c

[dmtaylor]

Hit it with 70 C for 30 minutes, and hope for the best.  Might not get any head or body to this beer at all, but skipping 60-65 C and going straight to 70 C might be the best thing to try.

[denny]

A fellow brewer has done a 45 minute mash rest at 50C instead of the 60C rest that he wanted to do. Is there something he can do to improve his final beer (a triple)?

If he hasn't finished brewing, the suggestions above would help.  If he has, maybe some amylase enzyme.

[homoeccentricus]

Oops yes, he already finished brewing afaik.  What's that amylase enzyme stuff?

[dmtaylor]

Beano!?  Eeg..... I suppose anything is worth a shot.

[homoeccentricus]

Read a bit about amylase enzyme. It's like setting off a nuclear reaction...

[morticaixavier]

Read a bit about amylase enzyme. It's like setting off a nuclear reaction...

yup. no stopping it without boiling. Is there  pH limit on it maybe?