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Bad temperature readings

Long story short, my new thermometer loses calibration pretty much any time it gets touched and I left my mash sitting at about 136°F for 75 minutes. I was able to raise the temp and still get a decent extraction efficiency, but I wondered if anyone had any idea what that kind of time at that temp would do to my beer.

Low end for beta amylase, the beer will probably finish fairly dry but thats no big deal.

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