1607 Mucky Spaniel
Finally got around to another brew day.
Problems with the mash getting stuck, high oat content. Plenty of stirring needed to stop the mash from stalling, which the long plastic spoon was not up to. Time to purchase a proper mash paddle.
Tried a new technique with the final hops. Read that the best temperature for aroma is 71–76°C for 15–20 mins during the cooling.
After a couple of weeks, time to move the brew to secondary.
1607 Mucky Spaniel. Drinking after conditioning for 60 days, lost some hop aroma, lengthy conditioning as 7.6%