Greetings, gentlemen,<br><br>Now that I've had sleep and food and such, I'm feeling more positive about all-grain. The process can be streamlined--when we started brewing, our efficiency was similarly low. Last night JHitz and I were essentially doing the brewing, with Clinton being a kitchen adjunct, minimally supervising; the mash can be improved to that point I think as well.<br>
<br>So, process points: <br> * pre-warming the mash tun to mitigate heat loss--this will save much time trying to get the temp up in the tun.<br> * getting mash-range pH strips. We never even really were able to measure the pH; this step will actually give us information useful for the brew.<br>
* I don't actually have a third point; I feel like lautering went as well as it could have :)<br><br>Are there ways to prepare for the mash ahead of my arrival from the homebrew store with the milled grain besides pre-heating the mash tun?<br>
<br>-- <br>Steven F. Killen <<a href="mailto:steven.f.killen@gmail.com" target="_blank">steven.f.killen@gmail.com</a>><br>| elvestinkle @ twitter<br>| <a href="http://pursuing.calefaction.org" target="_blank">pursuing.calefaction.org</a><br>
<br>Etsi provectus in sententiis sis<br>Esse parvulus in spiritus debes<br>