I am looking to brew my first all grain batch. I would like some advice or recommendations as to which method to use, BIAB or the "regular" all grain brewing since it is my first time brewing an all grain batch. Any tips or other advice welcomed.
Thank you!
I just finished brewing a Honey Porter recipe, however, the wort was not completely cooled under the recommended 80 degrees. I pitched the yeast and sealed the bucket. What happens if the wort is above the recommended temperature?