nickster51
Active Member
When brewing all-grain, I've heard you normally heat your water to 170, add your grains and hope you hit around 150 degrees. Would it hurt your efficiency or taste to add the grains to the water around 100 degrees and slowly heat all of it up to 150-155? It seems like this would make it pretty easy to hit your temperature exactly.
Basically, is there a reason not to do this?
Thanks guys
Basically, is there a reason not to do this?
Thanks guys