Hogrider20
Apprentice
I've brewed about 5 batches of all-grain and always seem to come up short. I'm not sure if I'm just not adding enough in the beginning. I have been measuring it at room temp.
At what temperature should you measure your water for your mash? (mash temp or room temp).
I also want to mark my brew kettle, should it be marked hot or cold?
I do use Beersmith and know what my boil off, dead space and all that is I just think maybe I'm starting off wrong.
I know some may think this is a dumb question but I'm just trying to figure things out.
At what temperature should you measure your water for your mash? (mash temp or room temp).
I also want to mark my brew kettle, should it be marked hot or cold?
I do use Beersmith and know what my boil off, dead space and all that is I just think maybe I'm starting off wrong.
I know some may think this is a dumb question but I'm just trying to figure things out.