Would someone please explain to me the purpose of mashing out? I understand it's to kill and stop the enzymes after starch conversion, but what makes this step so important before sparging? After all, the sparge collection is going to be boiled anyway, which will certainly finish off those enzymes. The reason for my concern is that this mash-out step is a royal pain for me. It seems that I must add much larger quantities of boiling, or near-boiling water than I would have expected to be necessary. This results at times in overflowing my tun, and I must drain off and recirculate a lot of liquid before bonafide spargin begins. Thanks.
- posted
19 years ago