Thanks for all the helpful info! Has anybody used lower temps? I have a beer fermenting that was cooked at about 175F-185F. How is this going to affect the beer? I didnt really achieve a 'hot break'---there was a slight layer of foam but not much else...
Was it a hopped extract?
__________________ Before I learned to brew I was poor, sober and lonely. Now I am just poor.
I get 211F at 430 ft., but I don't check it all that often. I was curious when I moved from Sunnyvale, CA Elevation 11 ft.
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Remember one unassailable statistic, as explained by the late, great George Carlin: "Just think of how stupid the average person is, and then realize half of them are even stupider!"
By the way, who records temps during their boil and what temps do you normally get?
Linear Mode
