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Will do, it'll be at least a month but I'll post how it turns out.

My friends keep asking if I have more beer for them that's all the judging I need, if they stop asking I'll worry lol.

I just brewed up an oktoberfest last weekend, I can't lager so i used us-05 because it a pretty clean yeast, fermenting at 66 we'll see how it turns out

41% pils 31% Munich 20% Vienna 8% carmel/crystal 60l, just brewed this last weekend,

Hope to try this out! I'm in.

I have the pit barrel cooker, been using it for a few years now and it works great heres a pic of the pastrami I made this weekend

Just the point, I grind up the flat with bacon for burgers

Pastrami, just came off the smoker.

I've heard of overnight mashes getting 2 to 4 extra gravity points(seems like a lot of extra work) so yea you might get a slight bump in abv.

Thanks inkbird I could definitely use that. Count me in!

I would never criticize how someone makes there beer if it works for you fantastic. I think the OP wanted to know if he would get similar beers with the different mashes, I dont think he would

That's way to technical for me, I'll just keep drinking beer lol

Spot on with that post. All I was trying to say is I dont think he will get the same beer with the to different mashes. Ofcourse I'm a noob so I dont know. I say try them both and see what you like more

Ok so you are saying shorter mash at lower temp gives the same mouth feel and malty flavor as higher temp and longer mash. I will admit I'm a noob at this but that seems odd to me.

What I'm trying to tell the OP is a mash at 90 minutes at 156 will be similar to a 60 minute mash at 156, a mash at 156 for 90 minutes will not be similar to a 60 minute mash at 152 or 153. Now let's all have a hb and relax lol

I'm with you on this, all other things being equal 99% of people probably cant tell the difference from a 90 minute mash to a 60 minute mash

Ok I guess I should have said my beer never last more than 2 months after bottling lol I drink it to fast

Most of your conversion is done in the first 15 to 20 minutes of the mash so going from 90 to 60 minutes won't have much of an effect but the mouthfeel will bet different at a lower temp and you get different sugars at a lower temp also that will affect the beer

It's a little warm but should be fine just make sure to keep out the sunlight. I store all my bottles in the basement and it runs about 68 to 70.

Pale ale