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Quote from: Joe Sr. on February 12, 2017, 06:12:22 pmQuote from: denny on February 12, 2017, 02:30:32 pmQuote from: BrewBama on February 12, 2017, 12:59:03 pmI came in low yesterday in my ESB and added hot water to get it to my mash temp. I probably have around 50 all grain batches in the books. It's good for us neophytes to hear those with 10x more experience still adjust as needed. Sent from my iPad using TapatalkI would have done that, but there was no room in the cooler. Ended up at 50% mash efficiency into the kettle..oh, well!You're me eight days ago. Eight days later I'm totally ok with it.Only took me about an hour to be OK with it. I mean, what else can ya do?
Quote from: denny on February 12, 2017, 02:30:32 pmQuote from: BrewBama on February 12, 2017, 12:59:03 pmI came in low yesterday in my ESB and added hot water to get it to my mash temp. I probably have around 50 all grain batches in the books. It's good for us neophytes to hear those with 10x more experience still adjust as needed. Sent from my iPad using TapatalkI would have done that, but there was no room in the cooler. Ended up at 50% mash efficiency into the kettle..oh, well!You're me eight days ago. Eight days later I'm totally ok with it.
Quote from: BrewBama on February 12, 2017, 12:59:03 pmI came in low yesterday in my ESB and added hot water to get it to my mash temp. I probably have around 50 all grain batches in the books. It's good for us neophytes to hear those with 10x more experience still adjust as needed. Sent from my iPad using TapatalkI would have done that, but there was no room in the cooler. Ended up at 50% mash efficiency into the kettle..oh, well!
I came in low yesterday in my ESB and added hot water to get it to my mash temp. I probably have around 50 all grain batches in the books. It's good for us neophytes to hear those with 10x more experience still adjust as needed. Sent from my iPad using Tapatalk
Dump it and start over! Thats my SOP.
I'll pass on some words a wise old hippie brewer once shared with me that made my brewing go from stress filled to stress free. "It ain't ideal but it doesn't suck." Any guess who that hippie was?
Did you adjust your bittering hops to balance it for the lower gravity? I mean, I assume dropping down to ~35 IBUs would give you a pretty nice session beer.