I brewed this yesterday, and being fairly new to partial mash brewing (and fairly averse to reading instructions carefully) I missed bringing the mash back up to 170 degrees before sparging. I sparged at 152-ish with 170 degree water. My question is, what did I miss by doing it like this?
I'm not overly concerned about it since I imagine that minor mistakes will make little difference in a beer that is going to sit for 2 years.
Thoughts?
I'm not overly concerned about it since I imagine that minor mistakes will make little difference in a beer that is going to sit for 2 years.
Thoughts?