Let's Brew Beer
Let's Brew Beer!
Thought i'd smash out a hoppy IPA, as pipe-line is sadly lacking. Anyway as most stove-top brewers can identify with maintaining mash temperature is a PITA. wanted a reasonably dry IPA so aimed for a mash temp of 62C, doughed-in around 66-67C, then had a bugger of a time getting to temp and couldn't get past 59C. maintained that for the first 30 mins. then adopted the pot inside a pot method to try and ramp my temperature up a little. Unfortunantly that shot it to 66C, will probably be able to maintain that for the rest of the mash. My question is this, what flavours or problems can i expect with this differential in mash temperatures? or does this just simply count as a sacc. rest? cheers