Just curious about decoction mashes. Do you really boil grist? I was always under the impression that I don't want grist temps to exceed 170F or so, or else I'd extract bad-tasting stuff from the husks. Is this not really a concern, or do I misunderstand something about the process?
Its not a concern if you are at the correct mash PH and have full conversion in the grains before boiling. Just remember you need to get conversion before boiling.
Decoction mash: boil grist? What about tannins?
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