Tagged Questions
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Slow temperature rising vs equivalent fluctuations
I've read a few accounts of brewers using slow temperature increments to bring out particular flavours from the yeast that they're using. For example, stepping up 1C or so every day over a few days.
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1
vote
2answers
280 views
overheated the mash by a long shot
I asked before and got some help and have done some reading since. The temp in my mash jumped from 175 to about 195 after I put the lid back on. How much damage did I do? Some things I've read since ...
