Troxs
Well-Known Member
When I first starting brewing all grain I would mash my gain in my igloo cooler (1.25/1) at 150 for 60 min, but I would almost always end up with a final gravity of 1.018-1.022. So I then started mashing at 148 for 90 min which has drastically changed those final number to the 1.010-1.012, the problem is at the same time I also started using a yeast starter. So today I attempted to do a 60 min mash at 150, and the ending product came out much sweeter than they were doing the 90 min mash.
I am not freaking out, because beer is beer, but I am curious to know a bit more about my mash temp/times since I see some many others doing a 60min mash with ending gravity of 1.012-1.014
I am not freaking out, because beer is beer, but I am curious to know a bit more about my mash temp/times since I see some many others doing a 60min mash with ending gravity of 1.012-1.014