Up until my most recent batch I have always fermented in a basement storage room with an ambient temp that stayed pretty steady at 66. I finally converted a chest freezer with an STC-1000 and have my most recent batch fermenting at 65 (with probe connected to bucket underneath bubble wrap)...
Interestingly enough, my efficiency did increase by about an additional 8%. But I also purchased my grain from a different LHBS, so I am not sure if it was the thinner mash or a different grain crush setting.
I also found keeping a steady mash temp was more difficult with the smaller volume...
I'm brewing a 2.5 gallon batch of oatmeal stout later today and in order to keep the PH where I want it, I need to have a 1.75 qt/lb grit ratio. What effects can I expect from the change from my normal 1.3-1.5 range?
Thanks for any input!
I always keep hot water nearby at strike time, in case I undershot it. My cooler setup never drops more than 2 degrees over the course of my 70 minute mash so I don't worry about it after strike time, but I can't think of any reason why it wouldn't work halfway through.
You must have missed Bohemian's Oktoberfest and the little tent near the tram with a selection of around 8 imported styles from Germany. I am pretty sure there was at least 1 Oktoberfest. But you are right, there should have been more. That being said, Wyld on tap is pretty damn good, and the...
Hey all, I have been lurking here on and off for a few years and finally stopped being lazy and joined. I have been brewing on and off for a few years but only have 12 batches under my belt. My last 5 batches have been all grain using Denny's cheap and easy batch method. My mash efficiency is...