smellyfed
Member
It's been awhile since I've brewed a batch (all-grain) and I'm trying to recall something - on the first mash-in, the water sits in the grain for an hour at 150 degrees before wort is collected.
What I can't recall is on secondary mash-ins - at 170 degrees, how long do I do let it set before I collect wort again. It doesn't seem like it was a full hour but I've gone through my notes and can't find a specific reference to how long we let it go.
I realize this probably varies depending on recipes and techniques but a couple generalized replies would be much appreciated.
What I can't recall is on secondary mash-ins - at 170 degrees, how long do I do let it set before I collect wort again. It doesn't seem like it was a full hour but I've gone through my notes and can't find a specific reference to how long we let it go.
I realize this probably varies depending on recipes and techniques but a couple generalized replies would be much appreciated.