Jekster
Well-Known Member
Finally doing my second batch today; a Robust Porter. The plan is to brew today and let it age till Christmas eve where I plan to crack one open by a warm fire and reap the spoils of my work and patience (yay for aged beer).
If you're brewing a batch today post a pic of how things are going. When I get into my mash I'll snap a few and post them up myself.
*EDIT* Mash is started and I hit my temp right on at 152. Now I just have to wait and see how well my Cooler keeps it at a constant temp. It's 10:15, so I did ok hitting my 10 am start time. Considering I hung out and did some stuff with my GF this morning that I wasn't account for. Time to clean and sanitize some a Carboy! All is good in brewing world.
*EDIT 2* Having trouble hitting 152 and keeping a constant temp with my grains. I'm at 150ish and just can't get it to raise another 2 degrees. =( How will this affect my brew in the end. =/ Just read a part in Palmer's book. Says temps around 150 produce a lower bodied beer. Not great for a porter. =( Man, I wish I could get it up another 2 degrees. =/
If you're brewing a batch today post a pic of how things are going. When I get into my mash I'll snap a few and post them up myself.
*EDIT* Mash is started and I hit my temp right on at 152. Now I just have to wait and see how well my Cooler keeps it at a constant temp. It's 10:15, so I did ok hitting my 10 am start time. Considering I hung out and did some stuff with my GF this morning that I wasn't account for. Time to clean and sanitize some a Carboy! All is good in brewing world.
*EDIT 2* Having trouble hitting 152 and keeping a constant temp with my grains. I'm at 150ish and just can't get it to raise another 2 degrees. =( How will this affect my brew in the end. =/ Just read a part in Palmer's book. Says temps around 150 produce a lower bodied beer. Not great for a porter. =( Man, I wish I could get it up another 2 degrees. =/