Bud is going to be around for a while. Doesn't mean I will ever drink it but it is not going anywhere...
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I am in to my fourth AG bat h and I am still trying to nail down my temperature control. What differences am I going to see if I mash at 154 @ 30 mins compared to 145 @ 30? The first batch turned out well but have a slight concern for the current one that is in the fermenter.
Are you talking about a step mash or just a single temp? If a single temp, I'd encourage you to mash longer than 30 min. But to answer your question, a lower mash temp leads to a more fermentable wort. That translates to a lighter bodied beer and generally a lower FG.
To me shandies and radlers are not necessarily bad, but should be mixed fresh! Premixed beer and lemonade in a bottle sounds more like a malt cooler...not something very appealing.