Why Mash Temp Matters || FAF

We all know that different mash temperatures can produce differences in the final beer, but what exactly is going on inside the wort to affect these differences in the homebrew?
Today Boy Meets Wort answers on of our most frequently asked questions, "why does mash temp matter?"
We'll talk about Alpha and Beta Amylase Enzyme reactions, fermentable and unfermentable sugars, and the "goldilocks zone" of good mashing!
Links:
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[@MatiasSund]

Great clip! Please add celsius values also when showing the info graphics about temps.

[@ArthurPopeye]

Yes I had to pause 10 times to convert! Fantastic video otherwise!

[@eviltoasteysvidyagames9341]

thanks for this video! Really made it clear what happens with the different temps! I always wondered haha!

[@justincutajar7424]

fantastic description and the props / analogies assisted greatly in a straight forward manner. well done

[@weserlywinds]

Grest video on mash temps and what happens at different temps. Seriously love the simple examples.(and the scissors) appreciate it!

[@ArthurPopeye]

Very under rated video. I wish that the noise of cars was lower than the voices though.

[@seanlester307]

Hi, great video. I've had a strong porter beer that simply won't ferment out and I've tried thinking of all the things I did when mashing and brewing....looked at the yeast, added more, stirred the wort etc............Your vid has made me think back to an error in temperature when mashing....
And as you mention, the wort tastes sweet even after about 4 weeks fermenting.
Many thanks....I think i know where I've gone wrong or what has caused my stuck fermentation.

[@slaw38]

Brilliant video. just what i was looking for. Hope you didnt get too much carbon monoxide in the beer.

[@JordanStambaugh1]

That grain seems like very little…the juicy ipa I’m doing calls for 12 lbs of grain so is that just a “full grain” mash vs adding liquid malt?

[@BeerByTheNumbers]

Great video. Lots of great info here. Cheers!

[@staveb0mb]

Very informative. Thanks!

[@johnauld1268]

5:42 Mash temp effect on body and taste

[@jauld360]

60 - 66 C Dry / Clean
66 - 71 C Balanced - Mid point 68
71 - 77 C Sweet / Malty

[@wiliamgambit]

@@jauld360 Thank you.