bluc wrote:But with whiskey enzyme activity is wanted to get as much alcohol out of it as possible..within reason but you may gain one or two points if enzyme remains active..
With beer generally people dont want a high alcohol content 4-5% so they work out how much they want then stop it where they want it...if you are getting really good effeciency and are happy with sg then yes stop enzymes. If you undershoot a touch like me the little bit extra helps.. :handgestures-thumbupleft:
The second mash is soaking, heated the strike waster to 72deg C and added the malt, had to give it a good stir to break up the dough balls, as the brew kettle is insulated turned off the power and will steep for 90 minutes before resetting the PID to 65deg C for a further 90 minutes with the pump on.. will mash out at 77deg C.
Just mixing things up a little to see if results change. Seems to be easier to change things around when only using 6kg of malt, less to stuff up..