Tuesday, August 18, 2015

#032 Berliner Weisse 1.2

Stuck mash nightmare, poor process and planning.

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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