beermonster1985
Well-Known Member
Hi all. So the last couple of beers I have been aiming for more body and trying to mash at 68-69 c (154-156f) and the recipe been using has got 1051 hydro reading. The beers didn't or haven't fermented below 1023. They taste very full bodied. The strike water was 75 c (167f) and takes few minutes to come down to target, I'm wondering if when doughing in I'm releasing a lot of unfermentables. I have pot and false bottom, will be better to strike low and raise the temp to target?