Chetbrews
Active Member
- Joined
- Dec 25, 2016
- Messages
- 44
- Reaction score
- 59
Nice! Glad it turned out ok. Why such a short mash? I would recommend at least an hour. This increases efficiency and creates a mix of longer and shorter sugars which might result in a better body and taste. Another thing is that the longer the mash is held at mash temperature, the better the pasteurisation.
Now I would actually recommend to heat up the wort, after collection, to 75C and to hold it there for five to ten minutes to make sure that the wort is bug free. But this is just a safety meassure and as it seems, you are not having issues with infections so you were lucky anyway.
I do not know if s-189 is really a good idea to use warm, so maybe try out a proven one like 3470 or wlp800 instead. WLP800 is my personal favourite. Really really clean flavour. Your initial harshness might be caused by bad yeast choice.
Edit: I see that I recommend the 30 min mash in the text myself... what was I thinking?
Haha! I thought you had mentioned a 30 minute mash, I went back and checked the original post, but also think it would be interesting to try a 60 minute mash. I will need to take better notes next time and make sure I try the 34/70 yeast.