So how bout this...
I brewed 3 days ago and it's been at 62* the whole time. I'm now upping it to 68* but is there anything I should do in addition at this point?
I've run into a new conundrum and am looking for advice...
I have ten gallons of Yoooer's House Ale that has another week to dry hop. It's meant to do so at 62*. I have Biermuncher's Octoberfast just beginning it's fermentation. It's meant to be at 68*.
What would be the temperature...
Hope so... Cuz I just brewed it yesterday.
Yet, I, too, have a question...
I have one more week of Yoopers House Ale to dry hop in me chamber and it sits at 62*. Any advice an what may happen to OctoberfAst if it ferments at this temp for the first week? Or would it be better to bring...
Finishing touches on the panel to my BRUTUS build proved that the controller has changed since Denny published his wiring diagram. Any help on what to do here?
Have my pink "peppercorns" and will be brewing this over Memorial Day Weekend. Curious though.... What is the purpose of multiple step sparge?
Mash in 11.55 qt at 164 Hold at 148 for 75 min
Batch sparge .46 gal at 175
Batch sparge 2.08 gal at 175
Batch sparge 2.08 gal at 175
.... and how...
I had a nearly flawless experience brewing up the original recipe of this, yesterday. It, too, was my first time with Sorachi. Very intriguing smell right out of the bag. :)
After reading the entire thread, I notice a small theme of overly roasty flavor. I think I may be able to shed some...