Things keep getting easier and easier with every brew but questions still pop up.
1. I'm doing a Mini Mash and got the temp up to 160, turned off heat thinking the temp would slowly fall to 155ish and all was fine. Until I looked 10 minutes later and the temp was up to 170. How will this adversely effect anything ????
Instead of mini mashing for 45 minutes I went 55.
2. For the first time I did not really get any major hot break - no major peoblems with a boil over at all. Whats up with that??????
Grinders Island Brewery - Pipeline
Bottled! Award winning East India Porter, Oatmeal Stout, Milk Stout, Saison fermenting at a nice controlled 85 degrees (up from 70) as it should be - weird isn't it.