After 20 years of home brewing by "winging it" I've recently started paying attention to what I'm doing, mostly due to the recent discovery of Beer Smith.
My question is this; On my last batch of IPA my mash started out at a very high temperature, about 175F. I left the blanket and lid off and stirred it until the temp came down to about 160 then covered it up. It took about 10 minutes to get the temperature down (I've since read that I should add cold water to bring the temp down faster-DUUUH!) How will this time at a higher temp affect the mash?
I've been reading up on short rests at lower temps to give the beta enzymes time to work before raising the temp for alpha enzymes to work. If the temp goes too high too soon is the opportunity to use beta amalyse lost or will there be benefit in bringing the temp down for 10 minutes before bringing it back up again?
My question is this; On my last batch of IPA my mash started out at a very high temperature, about 175F. I left the blanket and lid off and stirred it until the temp came down to about 160 then covered it up. It took about 10 minutes to get the temperature down (I've since read that I should add cold water to bring the temp down faster-DUUUH!) How will this time at a higher temp affect the mash?
I've been reading up on short rests at lower temps to give the beta enzymes time to work before raising the temp for alpha enzymes to work. If the temp goes too high too soon is the opportunity to use beta amalyse lost or will there be benefit in bringing the temp down for 10 minutes before bringing it back up again?