I've brewed a few batches in a cutout 1/2 keg with mesh screen spigot and sparge with the helicopter and the weiss brews I've made and wheat beers have always come out very good.
This last batch I made 2 weeks ago was the first batch I made in years and I felt VERY out of practice. Usualy I can lid this concoction of mine with a 7 gallon plastic lid and the mash temp usually remains quite stable. However, brewing in my garage at about 50 degrees, I had to keep a small diffused flame under it to maintain the mash temp without steep drops.
Problem is, some of the masjh was 170+ at times, and other parts 150-158. My hydrometer was broken (didn't realize until I started brewing) so I have no idea what the starting gravity was pre-pitch.
Any guesses as to what the effect will be if some temps were high and other temps were slightly lower than the target temp for the mash?
(PS, I really like the idea of getting the right mash temp and then just letting the mash sit in an insulated water cooler, knowing that it's insulated pretty good and shouldn't lose that much temp as it rests....)
This last batch I made 2 weeks ago was the first batch I made in years and I felt VERY out of practice. Usualy I can lid this concoction of mine with a 7 gallon plastic lid and the mash temp usually remains quite stable. However, brewing in my garage at about 50 degrees, I had to keep a small diffused flame under it to maintain the mash temp without steep drops.
Problem is, some of the masjh was 170+ at times, and other parts 150-158. My hydrometer was broken (didn't realize until I started brewing) so I have no idea what the starting gravity was pre-pitch.
Any guesses as to what the effect will be if some temps were high and other temps were slightly lower than the target temp for the mash?
(PS, I really like the idea of getting the right mash temp and then just letting the mash sit in an insulated water cooler, knowing that it's insulated pretty good and shouldn't lose that much temp as it rests....)