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Mash Protocols

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Question, when we do a cook, (lets call it "A") and bring our water to 190 and add our corn to start our cook and then drop temp, yada, yada, yada, finish around 1.060 we get a nice dry grain cap about 2 " thick and you dont see anything going on at all and will finish in 4 days with the cap dropping and end SG usually .998 yield is great.  No problems.  Been doing it this way for 5 years.   Or, (lets call this one "B") we bring our water to 100 and then add our corn and continue raising the temp to 190 cook for the same time the rest of the cook is the same Yada, yada, yada, finish around 1.060 we get a wet creamy, very active bubbling for the 4 days a wet cap will come and go, finishes at .998 pretty much the same yield and flavor.

So what i'm in search for info is what is actually happening with the grains during the cook????  cant figure it out. both great flavor, good yield, etc. "B" is a little shorter time.  

side note we use enzymes and do a sour mash, all added at the same time, temp, quantity between the two

its winter here in Maine and l have some time to play around with things and just love learning more.......

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