Most beer recipes call for a 60 minute mash rest. But why? And what happens if you mash for less or more time? To find out, we chat with the author of “How To Brew,” John Palmer, and go over the results of three exBEERiments that compared 20 minute, 2 hour, and overnight mashes to the standard 60 minute rest.
4 thoughts on “The Brülosophy Show: Mashing for LESS THAN 60 Minutes w/ John Palmer | BRÜniversity”
Nice job. Great having John on with you.
I’ve eliminated all sorts of conventional wisdom along my brewing journey and simplified my brew day along the way. But most everything I’ve changed is to simplify, not necessarily to decrease the time involved. For example, along the way I did what many do: started humble with minimal equipment. Then evolved to a fancy three vessel system. Then gradually, piece by piece, evolved to BIAB. Other examples, all-TC fittings for super easy disassembly and cleaning. All stainless steel because it’s easy to clean. A nice pump. Closed pressure transfers from fermenter to keg, mainly so I don’t have to lift a heavy keg into my keezers. Overhead pulley setup to lift and hold the brew bag. I enjoy the continuous tinkering.
But I still mash for 60 minutes. I’m have no need to speed up the brew day. I thoroughly enjoy the process, get in the zone and don’t worry about how long it takes. It is comforting, however, to know the length of time can be longer or shorter without causing a problem. Brewing is more fun when you don’t get wound around the axle on things that don’t matter.
Dave,
Would love to see pics of your setup. Are you a member of the Home Brew Network? Could post them there.
Geof
clemsonhoopster@gmail.com
Not a member but I’ll take a look at it.
tldr summary please