« on: August 26, 2016, 07:23:06 AM »
It is known that shear, e.g. from stirring, can damage yeast. The success of the shaken not stirred method suggests that stirring is no big deal in practice.
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Buckets ... take up less room to store.
The mash tun is my biggest problem I'm trying to figure out. With chef Alarm you won't want to screw lid tight will damage probe cable. So is at is important to measure mash temp constantly or just initially if you have good idea how much temp it will drop in a hour with understanding little different with amount of grains and water. I'm just struggling what is going to be best for me to use for mash water Sparge water and mash tun all in one.
You could have picked up an infection...Of botulism spores. I wouldn't use it. Maybe if it had been hot packed similar to no-chill brewing, but I wouldn't trust it.