bluc wrote:Yea 68 degree rest..I was aiming for 65degrees rest. Read 5 degrees above target rest temp is a good rule of thumb but it didnt drop as much as expected..
Been reading a bit more on rest temps, higher mash temp(68-75) creates longer sugar chains which are less fermentable, lower temp(54-65) produce single Maltose units which are more fermentable, in beer speak, higher mash temp = more body/lower mash temp, thinner body. Not a beer drinker so I won't comment on that, makes sense that a higher mash temp will give a slightly inaccurate SG due to unfermentables. :handgestures-thumbupleft:
Lowie, I always mash with 3L per KG, get consistent results every time. Almost always above 1.060 :handgestures-thumbupleft: