Originally Posted by quadmx08
Gordon strong promotes this process for everyone, not just people with small equipment. I heard this on an interview with brad smith i believe. He questions why all of the great brewers are filling their darker beers with brewing salts to compensate for the change in mash ph, when all you need to mash is base grain. Im just saying if someone who has won nincasi is doing this and I dont have to worry about different water profiles count me in.
Yes, and I think his main reason for not mashing those grains is because he doesn't believe that the steeped "tea" derived for color and flavor, should be boiled. He equates it to boiling tea or coffee...it detracts from the flavor. I If have specialty grains exceeding 2 pounds, I steep separately and add the liquor at flameout.
EDIT: The bigs don't do it because it's not economical on that scale...it's easy for us.
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