Loose connection = unexpected mash step at 72-73C

[grooves]

My brewery controller had a loose connection to the element. So after a 60 min rest at 68c instead of ramping directly to 78c for a 15 min mash out it stalled at 72-73c for a long time before I noticed something was wrong. I doubt there would be that much more conversion - but I guess I can expect a slightly drier beer? Any ideas?

 

[The Baron]

It will be ok the mash was done at the correct temp for well over the time required for conversion. Most mash is done by the first 20 minutes or so

 

[Scrattajack]

I think it's a glycoprotein rest at that temperature, supposedly good for head retention.

 

[The Baron]

Scrattajack is correct at 72 degrees glycoproteins are formed which can stabilise beer foam. So the answer is your head should be good.
Very few brewers do this though as you can do rests galore in brewing and the mash would lengthen your brew day, it is usually not required as most brewers get good head retention after fine tuning their process with experience
The protein rest you missed (Mash Out) -Mashout is the term for raising the temperature of the mash to 77 °C (170 °F). This stops the enzymatic conversion of starches to fermentable sugars, and makes the mash and wort more fluid.
A lot of brewers do this myself included but it is not essential just good practice it ends the enzyme action

 

[Hazelwood Brewery]

I think it's a glycoprotein rest at that temperature, supposedly good for head retention.

That’s right

It might also be possible that the wort is more fermentable and the beer more dry because the amylase enzymes will have been active longer.

 

[grooves]

Interesting - I poured some of the wort into a measuring cylinder to take a SG reading - but there was a lot of foam that didn't subside and I couldn't take the reading...

 

[Weizenberg]

I think it's a glycoprotein rest at that temperature, supposedly good for head retention.

Indeed. Ludwig Narziẞ mentions this as desirable and recommends a minimum of 60 minutes.

For what it's worth, I do a glycoprotein rest routinely for all Helles and Dunkel (80-90 mins, 70-72C)

You should be OK, if not pleasantly surprised