thickest mash ever!
oatmeal sludge.
Burnt kettle gunk.
New Post brew process works like a charm.
Love the digital thermometer post plate-chiller allowing me to knock down temp to 81° in a single pass. This will encourage me to drop temp over night from now on and pitch yeast the next morning as Wort acclimates to pitching temp in fermentation freezer.
Wort = nasty thick , lemony tart, clean, yet gross.
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Babbles