Becton
Apprentice
I'm currently establishing the behavior/characteristics of my brewing equipment, the goal being able to reproduce my brews
and also not having to stand hawkeyed watching the brew kettle all the time. That is, to be able to leave the brew cellar and
go for a wee pint without getting all nervous regarding the state of the brewing process.
So, what is a reasonable temp range when mashing, ie if I mash at 65?C, what is the low and the high temp? Would something
like 63 - 67?C be acceptable? Is not being too high better that not being too low?
Regards
Brian
and also not having to stand hawkeyed watching the brew kettle all the time. That is, to be able to leave the brew cellar and
go for a wee pint without getting all nervous regarding the state of the brewing process.
So, what is a reasonable temp range when mashing, ie if I mash at 65?C, what is the low and the high temp? Would something
like 63 - 67?C be acceptable? Is not being too high better that not being too low?
Regards
Brian