No volcanic activity (touch wood), but it looks like this heat wave has finally hit Silverton. We came very close to 80°F today.
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I'm not impressed with Briess and I love British crystals.
The ice pack with the yeast was decidedly warm and squishy, but the activator pack wasn't swelled up so obviously it did it's job!
from my understanding if you mash at 145 degrees you get more fermentable sugar making it dryer.
and at 160 you get nonfermentable sugars making it thicker
So my recipe that I bought ask for a mash temp at 152, I am guessing they wanted that so get a mix of sugars?
This is all very complex
The modern day American culture (an oxymoron if there ever was one) could care less for the most part, it seems.
Besides the importance of fermentation temperature control, let the gravity of the beer tell you when it is ready- not some time range stated by a recipe.
Yum. Sounds like I need to come down and try your taps.
I still owe you data Sean, but I haven't had time to do any testing. 15 days until my defense.