Well, first time I've made invert in a few years. Had difficulty on the stovetop reaching and maintaining 240-250F, so switched up and put the pot into the pre-heated oven. Confident on the oven thermometer but not on the temperature swings due to oven cycling, though I presumed thermal mass for the invert and a pizza stone (and lava stone tray, for steaming for bread baking) would mitigate against the swings somewhat. Bottom line I think I might have ranged closer if not very slightly over 250 for the entirety of the cooking, which I checked at 90 minutes but took to a final period of 105 minutes at temp.
Looks beautiful, tastes great, but I think towards the darker range of 30-35 SRM, if not over. Thoughts?
Looks beautiful, tastes great, but I think towards the darker range of 30-35 SRM, if not over. Thoughts?
![1700956365475.jpeg 1700956365475.jpeg](https://cdn.homebrewtalk.com/data/attach/775/775466-1700956365475.jpeg)
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