When an all grain recipe says "Mash at 154F for 45 minutes. Ferment at 68F."
What does that actually mean?
Do I need to figure out a Pre-Boil volume?
Do I need to Sparge on top of all that?
Hello everyone. I am fairly new to home brewing (6 months) and I decided to make my first stout.
The recipe I used is a clone of the Southern Tier Creme Brulee. My OG was 1.096 - pitched at 72 degrees. After 8 days all signs of fermentation have stopped. Its gravity at this point is only...