I was thinking on splitting my brew sections by mashing my grains and storing the wort in 34F in a keg with CO2, then continue the brewing some time later, days, weeks?
I'm assuming proper sanitation and low temps will keep bad yeast/bacteria under check.
Anything bad with this plan?
I'm assuming proper sanitation and low temps will keep bad yeast/bacteria under check.
Anything bad with this plan?