So it is the 2 minute lauter time? It reads differently on the desktop version. I thought its the time it took to add the grains in.
I copied and pasted what it reads here
0 min - Mash In (2 min rise, hold 150.0 F for 75 min)
Add 19.45 qt of water at 163.3 F
1:17 hours - Mash Complete
My home is 76 F throughout the summer season here in Florida. I'm about to make an all grain porter but don't know what yeast to pitch for this temperature. Any suggestions?
I'm just terrible reaching my OG. I am completely relying on getting the most out of my grains by mashing at the right temp for the right amount of time. I can't remember details exactly. I just know I followed the right steps and came up short. My hydrometer is not reading zero with distilled...
In the end I just wound up placing my beer in a Mr.Beer keg and put 2 1 Liter bottles of frozen water in with it and it holds 67 F or so very well. For larger batches I will just resort to buying the keg cooler system.
I tried this recipe and got 1.025 OG after the mash. I'm very new to brewing so no surprise there. I'm boiling now and hope it will go up after it finishes