I mash for several hours. like 10 hours most times. I do this since I set my BIAB to mash while I'm sleeping or at work so that my actual brew day is shorter.
Granted, most conversion occurs withing the first 20-30 minutes.
So I mash at 150' for 10 hours. I'm quite sure I've hit 100% conversion. Perhaps my wort is "over-fermentable"? I do wonder if my beers might be a little thin on the "mouth feel". Some beers are supposed to have residual unfermentable sugars or starches?
Would raising the mash temps to say 155 or even 160 result in a more "normal" wort after 10 hours? Would the enzymes denature enough to have a more "normal" conversion rate?
Or is 10 hours at any mash temperature range going to allow either the alpha or beta to convert everything?
Granted, most conversion occurs withing the first 20-30 minutes.
So I mash at 150' for 10 hours. I'm quite sure I've hit 100% conversion. Perhaps my wort is "over-fermentable"? I do wonder if my beers might be a little thin on the "mouth feel". Some beers are supposed to have residual unfermentable sugars or starches?
Would raising the mash temps to say 155 or even 160 result in a more "normal" wort after 10 hours? Would the enzymes denature enough to have a more "normal" conversion rate?
Or is 10 hours at any mash temperature range going to allow either the alpha or beta to convert everything?