I enjoyed your straight forward approach to your video and the detailed information that it provided. Very useful! I will like and subscribe and look forward to more videos.
I enjoyed watching your video, Jay. Good work! Oh, and the only minor thing that makes me a little nervous is seeing your toes in those sandals. I'd wear some closed-toe shoes, just to be safe. Cheers and thanks for your experiment!
Nice video. I have also tried that experiment and I found no difference also. What I do now is mash in for 30 minutes and then recirculate for the final 30. All your sugars are converted in the first 30 0:10 minutes and then I clarify the wort for the last 30 minutes. Works very well for me. Enjoyed the video sir.
I suggest that your sugar is partially converted in 30 minutes. The sugar profile will change with more time. Also on my system, I get more conversion with more time. I do 90 minutes.
@@JayJenkins , the only reason I let it sit is to set the grain bed. After that I recirculate and after 30 minutes the wort comes out pretty clear and all the sugars should be extracted by then. There are all sorts of ways people mash but my version works well for me.
Very cool experiment! AROO!!
I enjoyed your straight forward approach to your video and the detailed information that it provided. Very useful! I will like and subscribe and look forward to more videos.
I enjoyed watching your video, Jay. Good work! Oh, and the only minor thing that makes me a little nervous is seeing your toes in those sandals. I'd wear some closed-toe shoes, just to be safe. Cheers and thanks for your experiment!
Nice video. I have also tried that experiment and I found no difference also. What I do now is mash in for 30 minutes and then recirculate for the final 30. All your sugars are converted in the first 30 0:10 minutes and then I clarify the wort for the last 30 minutes. Works very well for me. Enjoyed the video sir.
Is there any reason you don't recirculate the whole time? Is there a benefit to letting it sit?
I suggest that your sugar is partially converted in 30 minutes. The sugar profile will change with more time.
Also on my system, I get more conversion with more time. I do 90 minutes.
@@JayJenkins , the only reason I let it sit is to set the grain bed. After that I recirculate and after 30 minutes the wort comes out pretty clear and all the sugars should be extracted by then. There are all sorts of ways people mash but my version works well for me.
Just stir with in the first 15 minutes of the mash to break up the grain.