Okay, thanks for the feedback. I'm still a little new to this, but I think I'm following you.
I think what you are saying is the temperature during the grain-rinsing step will effect efficiency and flavor. And with higher efficiency (i.e. Temp closer to 169-170) I can get higher efficiency but there will be a flavor change, correct?
This is a little different than my understanding, I learned that if I stay in the range of 168-170degF there wasn't a risk because I shouldn't be producing tannins at that point. Just more efficiency. Is my thinking incorrect?
Another point, I'm learning that the idea of adding very hot water to force the water in the mash tun after mash is called "mash out." Stopping the conversion of starches, if there is any left.
That's fine, but the alternative to that would be to start the vorlauf at the mash temp (i.e. 152F) and drain until there is about an inch of water left on the grain bed, then start adding my 170F water. My understanding of this idea is the grain bed will eventually get to 168-170, improving efficiency at that point to finish the step from there.
Is my understanding correct?
Thank you so much for your support and feedback! I'm learning a great deal from these forums.
Sent from my iPhone using Tapatalk