Brewing experiment: How low can you go?

I've often wondered how much influence one can have on the fermentability of wort using the mash temperature. Most beers are mashed at 67°C/152°F, it is an all-around mashing temperature. But sometimes I've seen people state that they mashed on the high side 69°C/156°F or on the low side 65°C/149°F and I've wondered: Does a … Continue reading Brewing experiment: How low can you go?