

Makes sense, was mostly curious since for me the only real window for me to even think about using it is in the summer to hit that high ferment temp.
Right now I’m not brewing as much anymore as I’ve cut back a lot on how much I drink and I try to give it away when I can. Half the fun is sharing it with folks for me. So I struggle to find recipes I want to include it in. I’ve been trying to fine tune my recipes right now more than anything.




I’ll have to put it back in the rotation next summer and give it another go. Might be nice to pitch immediately and not worry about it. In the summer my wort chiller + normal tap water doesn’t quite get me to pitch temps immediately.