Quote:
Originally posted by red-beard
RIMS always seemed like too much work. I used a multi-step infusion. I designed the Excel spreadsheet to take into account even altitude changes to the water boil point. It worked like a charm and was extremely easy. I used a Schidling Easy Mash in a picnic cooler. If I did it over again, it would be a Gott cooler with the easy mash.
Triple infusion: 95-130-155 then mash out to 170.
I think the secrets to turn good beer into fantastic beer are sparg water Ph, good water quality and proper fermentation temp for the yeast.
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Oh, oh, oh; you made my head hurt with all that technical jargon.
