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  1. C

    Chocolate Malt 350 / 420

    I am brewing the Schwarzbier recipe from BCS. What differences will I notice if I sub Chocolate malt 350 (which I have on hand) instead of 420 (what the recipe calls for)?
  2. C

    Slow Temperature Reduction - Minimize Oxygen?

    I ferment in a 6.5 gallon glass carboy using an "S" style airlock. At the end of fermentation I like to reduce the temperature to 35 degrees before kegging. I know there are many debates about introducing oxygen during "cold crashing". What I do is use my temperature controller to reduce the...
  3. C

    Mash Temp Dropping, Conversion Question

    I do single infusion mashing in a cooler. If I mash in at 154 degrees and over the course of 60 minutes the temperature drops to 148, am I also reaping the benefits of mashing at 148, or does that conversion not happen since the mash spent time at a higher temperature? Thanks.
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