https://imgur.com/a/hZv0AZG
I happened upon something I’ve never seen before. I’m fermenting a NEIPA
92% Extra Pale Maris Otter and 8% flaked oats. Mashed at 64C.
Hopstand at flameout for 10min.
Wort cooled while transferred to fermenter keg, the temp was ranging from 20-50C during the...