Recent content by Smarley

Anyway, next batch I will do in the tradicional method around 1~1:30h of mash. I did one with the same cooler in this method and did not feel wrong.

I will do a experiment, put water at 70C, leave there, and taste it, if has something different. And leave the cooler at the sun some days too.

Yes, could be, that was my last thought. Because at the dunkel it's almost imperceptible. I think fermentation will consume this off-flavor son. It´s normal in the first time using the cooler? Has a procedure for that? Saw very people using and converting their coolers, but never talk about this.

Start with 65°C and end around 58°C.

Hi, I started to use overnightmash technique in my last brews. In fact, I start the mash around 6:30 and continuous when came back from work around 17:00. Before this I did one using traditional method with the same cooler and mash around 1:30h. Before the cooler was using BIAB for several...