My first attempt at using Maris Otter in a SMASH brew had all the potential of becoming yet another disaster.
When I mashed in, my initial temperature in the MLT was 168F. I tried three times to add cold water to bring it down, but for some reason it didn't work. I was convinced I was wasting both my time and my materials.
After drinking two bottles, I am completely amazed at how it turned out. The bitterness seems to be a bit higher than planned, but that will mellow out as it conditions in the bottle.
How can a mash be so much higher than planned and still convert so well?
As for me and my household, we shall serve the Lord. Joshua
"God is great, beer is good, people are crazy." Some country artist