Just wanted to share how easily my first all grain has been so far. I'm brewing on stovetop so I'm boiling with two kettles but the sparge didn't get stuck and everything is going great so far. I overshot my temp on the mash at first but I lost heat surprisingly quickly and kept it at a steady 158F by adding small amounts of hot water every 20 minutes.
I just hope my CFC cools the wort down quickly enough that I can toss it in my kegerator overnight and pitch the yeast in the morning. It's also my first lager!
Quick question amongst my cheering and back patting; if my kegerator is dialed in at 48F and the yeast is rated to work from 46-58 will everything be alright? The temp does seem to drop to low 40s overnight, is that going to stall out my fermentation or will the beer stay a relatively steady temp throughout the fermentation?
Thanks for all the help you guys have given me throughout my months of brewing! :rockin:
I just hope my CFC cools the wort down quickly enough that I can toss it in my kegerator overnight and pitch the yeast in the morning. It's also my first lager!
Quick question amongst my cheering and back patting; if my kegerator is dialed in at 48F and the yeast is rated to work from 46-58 will everything be alright? The temp does seem to drop to low 40s overnight, is that going to stall out my fermentation or will the beer stay a relatively steady temp throughout the fermentation?
Thanks for all the help you guys have given me throughout my months of brewing! :rockin: