I shoul have read this before i posted about Oktoberfest Sacc. temps. So what happens if you mash at a high temp for a LONG time? Or the opposite, a short Beta, and long Alpha?
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I tape my probe to the side of the vessel and insulate it from ambient in my freezer so the controller kicks things on or off depending on the temp of the probe. This allows me to keep the beer +/- 1oF from my set point.What +/- range do you use on your controller(assuming you can adjust)? I have a range of 7° Right now. When you put foam insulation over the probe does that change the variation of when the controller kicks on or off?
From what the guy was drinking and what he currently is drinking... I made 2 assumptions. A) He doesn't like/want beer with lots of flavor and B) He doesn't like 'sweet' beer. Most of the NA beers (including St Paulie Girl N/A) have this unfermented wort sweet flavor... That is their main downfall.You are spot on. He is not much of a craft beer guy. I saw this https://byo.com/stories/item/263-brew-a-great-non-alcoholic-beer.