HBWorth

Recipes 

I brewed this yesterday, and being fairly new to partial mash brewing (and fairly averse to reading instructions carefully) I missed bringing the mash back up to 170 degrees before sparging. I sparged at 152-ish with 170 degree water. My question is, what did I miss by doing it like this?

I'm not overly concerned about it since I imagine that minor mistakes will make little difference in a beer that is going to sit for 2 years.

Thoughts?

tasq

Recipes 

Your efficiency may have suffered a little bit. How did your gravity look?

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Calder

Recipes 

The higher temperature just helps to release the sugars. You might have lost a gravity point or two, but no big deal.

JacobS

Recipes 

May have also lost the extraction of tannins that breakdown and allow a longer smoothing aging process...

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In Primary: KSS-Fool's Folly

In Secondary:Old Croaker Imperial Stout

Long Aging: Old Bruin, Flanders Red Ale, Flanders Pale Ale, Wheat'n'Peach, TC- Aged Amber, TC-Aged Pale Wheat, pSaison Historiq, Black Bretty, Flanders Red Rye

On Tap: TC-Red Headed Stepchild, TC-Saison v4, TC-Misty Moorings,

Bottled: Thunderhead Imperial Stout, TC-Three Weissmen

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tom_gamer

Recipes 

Has anyone tried this beer? Always wanted to go lambic and was interested in this one from NB