« on: July 22, 2011, 12:02:50 PM »
Pro breweries use "brew length" to describe fermenting capacity. So if they brewed it longer, maybe they just used the extra-big industrial tanks?
This section allows you to view all posts made by this member. Note that you can only see posts made in areas you currently have access to.
That's 145 not 154, but otherwise he's right you'll be ok with the single rest. The step mash would be good too though
I've tried both stirring and not stirring. The only thing stirring did was let heat escape.
Steep the crystal and roast malts separately and add their steeping liquid to the boil. This takes the really acidic grains out of the mash and allows you to avoid the need for adding alkalinity.