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If one mashes in at higher temp, say 155F, and lets mash slowly cool to in the course of an hour to around 145, if mash is then let to rest longer at the lower temp, does the beta amylase break down longer sugar chains produced by alpha amylase earlier in mash? Or do betas just convert starches to sugars.
I kind of feel I should already know this, but was never clear on that.
I kind of feel I should already know this, but was never clear on that.