Awesome. ..thanks for the info! I have a ball valve on my kettle so I just open the valve and pour into my fermenter.
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To those of you who don't know, I could literally walk 50 feet right at this very moment, and snap a picturesque photo of Lake Michigan and the Point Beach Nuclear Plant, where I work as an engineer. However security might frown upon this behavior. And I'll also say that it's really nothing very special to look at. We don't have the awesome cooling towers.
Are you a former Navy "Nuke?"
Well, porter, it's actually an Everett "porter" clone with about 6.5% roasted barley. Still no cold steeping then? How about adding at the end of the boil?
Um, start by asking yourself what you;re trying to accomplish. What's the reason for cold steeping or adding late?
After experimenting with different mash lengths, I now do 90 for almost everything. I simply prefer the results.
Perhaps I need to re-run all my experiments conducted 8-9 years ago. I guess I'll very cautiously give your friend the benefit of the doubt..... especially since I'm the same guy who's been saying for 8-9 years that you only need to mash for 40 minutes.