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Old 01-22-2013, 10:41 PM   #11
Jan 2012
Toronto, Ontario
Posts: 74
Liked 1 Times on 1 Posts

Be precise with your cleaning and sanitizing. That's one thing you don't want to mess with.

A few degrees in your mash here or there, not a big deal. Infecting it, big deal.

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Old 01-22-2013, 10:47 PM   #12
Jan 2013
Posts: 162
Liked 11 Times on 10 Posts

Agree 100% on sanitizing.

I ran into this advice for achieving precision. I apply it to all aspects of life, not just brewing.

1/ Measure with a micrometer
2/ Mark with chalk
3/ Cut with an axe
Ex fermentum, scientia.

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Old 01-22-2013, 10:56 PM   #13
Nov 2012
State College, PA
Posts: 162
Liked 7 Times on 7 Posts

Next time, preheat the mash tun with a gallon of boiling water, dump, add water at 162 and mash in. I was low on temperature on my first batch, but my second was spot on with the preheat of the mash tun.


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