I am looking to brew my first all grain batch. I would like some advice or recommendations as to which method to use, BIAB or the "regular" all grain brewing since it is my first time brewing an all grain batch. Any tips or other advice welcomed.
Thank you!
The temperature was between about 90-95 degrees. Hopefully it doesn't affect it much. Since I ran out of ice I have the bucket in front of a vent with the ac on blast trying to cool it as soon as possible. :) Thank you everyone for your input.
I just finished brewing a Honey Porter recipe, however, the wort was not completely cooled under the recommended 80 degrees. I pitched the yeast and sealed the bucket. What happens if the wort is above the recommended temperature?