Denaturing enzymes

[dr_rob]

How long will it take to denature enzymes? Took my eye off the mash for about 10mins and my (supposedly) thermostatically controlled mash tun went up to 80 degrees! Only 20mins into the mash! Managed to get it down to 60 again with cold water, but not holding out much hope for an efficient brew!

:shock:

 

[zgoda]

10 mins should not be a big problem, although you might lose much of beta-amylase. Did you perform iodine test for starch? That's the easiest way to tell if there is still any starch in mash.

 

[dr_rob]

Thanks,

Didn't have any iodine, but once I got the temp back under control, OG turned out at 1049 (was aiming for 1060, so not as bad as it could have been!)

Will wait and see what the finished product is like!

Rob

 

[zgoda]

It's cheap and available from any pharmacy. I make iodine tests on all brews with more than 20% unmalted adjuncts in grain bill. Few times I had to mash for additional 30 mins or so to complete conversion.