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Jay
10/12/11 08:45 AM  
Step mashing
Is there any ill effects from taking 25-30 minutes to raise temperatures while step mashing? With my system it takes about that long to get from 120 F to 151 F and then that long again to get to the 168 F. Other than a longer brew day is there any thing to worry about? I've done 5 batches this way but and have not had any issues. Thanks
SteveG
10/12/11 10:14 AM  
Re: Step mashing
Worry not Jay, that will do no harm. It takes me about the same, I shorten my conversion rest because of that as the temp bump will effectively add to the conversion time.
DBritt
10/25/11 12:16 PM  
Re: Step mashing
No harm as long as you realize that you are spending "X" amount of time in the temperature brackets for certain enzymes as you pass through the temperature ranges. So the time going from 120 to 135ish (whatever) the protelitic enzymes are still really active...and you are extending the time spent in your protein rest. Not that that is bad, just something to be aware of is all.

Depending on your system you can also use some hot water infusions to help speed up your temperature jumps. This will speed up you brew day and may also have some other advantages as well in regards to wort quality.

 
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