I lift it out and set it on the top of the Keezer.
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I would say thats at the top (widest part).That's sweet. Just for reference, how big are those fermenters? Could you fit a carboy or betterbottle in those fridges?
The buckets are 20.5" H x 12.5" W , looks like you have about 6" to the bottom of the freezer...if that helps?
Is that 12.5" at the lid on or at the base? Looks like the vessel flares.
That's sweet. Just for reference, how big are those fermenters? Could you fit a carboy or betterbottle in those fridges?
this has been a great discussion here lately. I used to target a room temp mash PH5.2 for pils, wit, etc and 5.4-5.5 for IPA and darker roast beers. most recently, after reading some opinions on this, I started targeting a room temp mash PH in the 5.3-5.5 range for everything...referenced by some as a nice blend for optimal room temp mash PH. I then adjust after mash up or down- pils 5.1-5.2 and porter or other dark beer at 5.5-5.6 into the kettle.I do the same.
I've found a Hochkurtz 2 step infusion mash is my favorite and easiest. I rest at 145 for 30 minutes, infuse with a gallon or so of boiling water up to 158, rest for 40 minutes. Get good efficiency, good head retention, and great attenuation (1.010-1.012). I've been thinking about doing this mash schedule for all my beers, regardless of style.
I do the same, only with full volume/no sparge. Half of my water to mash i at 145, the other half to raise to 155-158, vorlauf, drain, boil.
I do this for all styles, but I'll alter the rest times depending on what I'm brewing. Pales usually get 45/15, Porters get 15/45, others 30/30.