« on: August 30, 2016, 07:50:22 AM »
I thought that black malt and black patent malt were the same. In any case, before black patent malt there was no black malt.
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I find the only 2 point gravity difference between batch and no sparge to be interesting. I expected a bigger difference in efficiency.
I too am intrigued by this. Should be at least a 10% efficiency swing in my experience if not way more. Otherwise I have to wonder if they did it right! Brings the whole thing into question.
That said, I am not at all surprised that tasters could reliably detect some difference, given the benefit of the doubt that the no sparge truly was not sparged etc.
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.