RBlagojevich
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is this a factor of mash time/temperature? in both of these batches, i aimed for 90 minutes at 150.
how did you sparge? i always look at the sparge first when people say they are getting watery/bodiless beer or low efficiency. the sparge should be very slow and very hot. make sure the wort gets up to 170 and that you stir several times during the main mash.
This has been said, but a lower mash temp will give you a lower bodied, highly fermentable beer and a higher temp will do the opposite. I also think you should raise your mash temp. What gravity were you beers finishing out at?
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