Temp ranges for fermentation, pH levels in your mash, & cleaning the Grainfather — Ep. 172


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On Today’s Show:

You might not believe this but Todd couldn’t join us today because… get this… he’s on a freakin’ helicopter RIGHT NOW shooting hogs from it. Yes, you read that correctly. James and I are both incredibly jealous of the amazing time that Todd is, undoubtedly, having. In case you’re wondering – hogs are a TERROR here in Texas and are vastly overpopulated on Todd’s ranch where they’ve been literally destroying the land which is affecting all the other wildlife that rely on Todd’s property. So… don’t feel bad for the little piggies 😉  !

ANYWAY – that means it’s just James and I today but thank God he joined me because I could not have done today’s show without him. We discuss whether you should follow the temperature ranges listed in your recipe kit versus what’s on your yeast pack (ideally — they’d both be the same ranges), we talk about how important pH levels are in regards to the mashing process, and a listener writes in with a question on best practices for cleaning his Grainfather unit.

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