What are some tricks to maintaining my sour mash temp?
The only thing I can think of is using an electric blanket and to wrap it around the mash tun. . . but I am concerned that extended duration will be dangerous.
Ambient temperature range for my area is about 15F from Day-Night. I can't mash indoors.
If I use club soda to help drive out O2, how much should I use? Just enough to cover the top of the mash?
:rockin:
The only thing I can think of is using an electric blanket and to wrap it around the mash tun. . . but I am concerned that extended duration will be dangerous.
Ambient temperature range for my area is about 15F from Day-Night. I can't mash indoors.
If I use club soda to help drive out O2, how much should I use? Just enough to cover the top of the mash?
:rockin: