Just finished Chris White and Jamil's book on yeast. 95F-105F is optimal from what I remember.
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Wasn't there a presentation at NHC (i wasn't there but I think Denny mentioned it) that indicated a mash temp of 153 was optimal for attenuation. If you were at 154 you were right on that threshold.
Yep, from Greg Doss of Wyeast. AHA members can access it here.....
I had a similar circumstance happen to me. I put a blow off tube on the overpitched fermenter and attached it to the underpitched one. Both beers came out great.
Cool. When I toast malted barley, I spread on a cookie sheet and go with 350F for 10 minutes. I'll stick with that.
Dave, oats usually take me around 75 minutes to achieve the nuttiness and color I want. THis is doing 2 lbs at a time on a cookie sheet turning every 15 minutes or so @ 325-350