Recent content by jazzand1

In our first Partial Mash brew we tried the stick the kettle in the oven technique. We messed up bad and never realized that we were mashing at temperatures in excess of 180 degrees. By the time we realized that the temperature at the top of the mash was way different than the one at the bottom...

For those that use 1gallon for testing, how consistent is the taste when you decide to make a larger batch. Also on the same note, any tips for how to create a consistent tasting beer?