« on: July 26, 2012, 09:32:20 AM »
Finally making the leap to AG. Decided to make a Southern Brown Ale since that was the first recipe I created to get away from kits. I have been googling and searching for an answer to a question and I don't know if I'm using the wrong words but I can't find anything on this subject that I trust. For AG what is the proper water temp for dough-in? I am basically going to do a simple one-step Saccrification mash for my first batch, so I can learn how to use the equipment and the the like, and don't know were the dough-in temperature comes into play?
Also, has anyone else looked at an old recipe and said to themselves "what the hell was I thinking?!" while remembering how proud you were of that said recipe?