Wed Jan 18, 2012 10:21 am
Besides the alpha vs. beta issue and mash time, if you're only mashing out in the 140 range, you aren't going to get as much sugar dissolved into the water. And then if you try for 168 and you're only getting 160, same problem. My efficiencies went from 68-70 range to 75+% when I switched to a HERMS where I could effectively get my cooler mash tun to 168.
Aging: Gotlandsdrickå, Baltic Porter in Bourbon barrel, Olde Ale #2 in whiskey barrel
On Draft: Nothing.
Building a walk-in cooler right now.