Getting ready to brew this recipe, in the recipe they say to sparge at 190 to 200F, isn't it a lil on the high side? Should just sparge at he usual 170F? Thx in advance.
The temps are high because you will lose anywhere from 5-10 degrees from just transferring it to mash tun and then by the time it hits the grain bed it will be around 168-170. Hope this helps.
thx, another question, just noticed, in the kit, there's a pack of " Pasteur Champagne", active dry wine yeast, when do I add it? nothing in instruction.....
