cweston
Well-Known Member
I did a couple Belgians a while back using Briess undermodified Pilsner and had some efficiency problems that I attribute to mash Ph issues.
But the last couple batches have been those utterly uneventful type: where everything goes totally smoothly, there's nothing to stress over, you nail the mash temp and the efficiency, etc.
My latest batch, I decided on the spur of the moment to brew. (That's one huge advantage of dried yeast--you can brew spontaneously.) I bottled a batch last night, with not even the smallest hitch or mishap.
You AG newbies: it really does get easy after a while. There are always those unexpected mishaps from time to time, but AG starts to feel as easy as extract did after a while. (It just takes longer and there's more crap to clean up.)
But the last couple batches have been those utterly uneventful type: where everything goes totally smoothly, there's nothing to stress over, you nail the mash temp and the efficiency, etc.
My latest batch, I decided on the spur of the moment to brew. (That's one huge advantage of dried yeast--you can brew spontaneously.) I bottled a batch last night, with not even the smallest hitch or mishap.
You AG newbies: it really does get easy after a while. There are always those unexpected mishaps from time to time, but AG starts to feel as easy as extract did after a while. (It just takes longer and there's more crap to clean up.)