So, I followed the BIAB by DeathBrewer and all went wonderfully. I just had one hitch. I realized 15 minutes before the end of my mash that the temperature had been around 145 for the past forty-five or so minutes. Can anyone tell me what I should be expecting to have happen to my brew because of this?
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- Thread starter Juilin
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Suthrncomfrt1884
Well-Known Member
How was your efficiency? Chances are, you'll be fine. You'll have a thinner, dry beer...
heckels
Well-Known Member
Yup, dryer beer because the sugars extracted at the lower temp are more fermentablre...but nothing to really fret about.
