tommiwommi
Master Brewer
So I'm just kinda curious, I've built my MT about a year ago and I have fallen in love with the idea of all grain brewing ever since.
When I do my mash I keep it at 155 f. for an hour and then onto my other steps and boil and so on.
My question is "What are the perimeters of mash time?" Like how long is tooo long , or what are the minimum time frames that you can work within?
I know that it's a very loose question and there are a limitless amount of other factors as well.
Any knowledge would be great
Cheers!
When I do my mash I keep it at 155 f. for an hour and then onto my other steps and boil and so on.
My question is "What are the perimeters of mash time?" Like how long is tooo long , or what are the minimum time frames that you can work within?
I know that it's a very loose question and there are a limitless amount of other factors as well.
Any knowledge would be great
Cheers!