Hello all,
Well I'm currently mid brew and had a couple questions:
1. I mashed for 90 min and lost about 6 degrees. From what I've read this is not normal. About 45 min in I put plastic bags on the top thinking this would help my head space loss, but it really didn't work the way I would have liked. What is the best thing I can do to maintain mash temps?
2. I often have problems hitting my mash temps exactly where I want them, and its frustrating. I guess my question is when correcting for temps (ie if I dough in lower than I want) is it better to get the temp up to 154 and sacrifice my water/grain ratio or is it better just to be at lower temps?
3. When is the best time to measure for efficiency? After boil I'm assuming..?
Despite my low temps I'm drinking my belgium white as I brew this IPA and I like it alot! Here's to a great Sunday afternoon
Thanks
Well I'm currently mid brew and had a couple questions:
1. I mashed for 90 min and lost about 6 degrees. From what I've read this is not normal. About 45 min in I put plastic bags on the top thinking this would help my head space loss, but it really didn't work the way I would have liked. What is the best thing I can do to maintain mash temps?
2. I often have problems hitting my mash temps exactly where I want them, and its frustrating. I guess my question is when correcting for temps (ie if I dough in lower than I want) is it better to get the temp up to 154 and sacrifice my water/grain ratio or is it better just to be at lower temps?
3. When is the best time to measure for efficiency? After boil I'm assuming..?
Despite my low temps I'm drinking my belgium white as I brew this IPA and I like it alot! Here's to a great Sunday afternoon
Thanks