So the humidity is supposed to be 43% this afternoon. Should I go for a little sun bake of the grain?
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If it's picked up a bunch of humidity it's going to be heavier than it used to be - so a pound of humid malt is actually less grain than a pound of dry malt. You can adjust your recipes to account for it, I think 40 lbs is too much to dry in the oven but that's me.
Soft malt could be damp from humidity, which is fine unless it starts to get mouldy, or soft because insects have been eating it, which, from experience, will cause a drop in efficiency. Once you use some and find out how the efficiency is, you can adjust your recipes accordingly.
Might not be able to brew this weekend, so I haven't started it yet. The tube is sitting in my fridge now. Glad to hear yours is up and running, hopefully mine will do the same.
Because sometimes my IQ drops 30 points without warning, I ordered yeast from NB last Sunday in the middle of the worst heat wave in recorded history. It arrived today and I'm wondering if the yeast is still viable. It's WLP830 and I was planning on making a 2-3L starter anyway. Should I do a two step starter just to make sure, or just do what I should have done all along and take my happy ass down to the LHBS and get more yeast?
Thinking about something like this on my next brew. A pale ale malt bill and two different yeasts. I brew 10 gals and two separate fermenters. Considering a San Fran lager for one and a English ale or London ale for the other. All three are past expiration so a starter is required prior to use. Fermentation temps will be the same unless I figure how to keep one bucket in an air conditioned part of the house and the other in the regulated chamber. Looking forward to it whatever the result. I just hope to make a tasty brew.