cockerhoop
Active Member
- Joined
- Jun 2, 2014
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On the last few brews I have done, I have taken to running off a good size pan of liquor and raising the temp to about 70 degrees on the stove top. I do this at about 30 minutes and 60 minutes. Then run it back into the mash tun. This keeps the mash at the target temp of 65 degrees and seem to result in a much better efficiency and higher starting gravity.
Does anyone else do this?
Does anyone else do this?
