I brewed a variation of SpanishCastleAle's Traditional Bock, staying pretty close to the recipe. It all went pretty well with my new wilser bag, hit my gravity spot on, mash efficiency at 74%, although my brewhouse efficiency is still low due to too much trub loss in the kettle (probably need to worry less about too much trub...)
so it's off and running this morning, but I had my ferm chamber set a bit high overnight, so the fermentation got off to a roaring start at 58 degrees. I've stepped it down this morning toward 52....will try to level off at 50.
any ideas on what kind of effect will the first 12 hours at 58 will have on the final product?
so it's off and running this morning, but I had my ferm chamber set a bit high overnight, so the fermentation got off to a roaring start at 58 degrees. I've stepped it down this morning toward 52....will try to level off at 50.
any ideas on what kind of effect will the first 12 hours at 58 will have on the final product?