I was reading the 5 gal v. 10 gal mash tun threads and got to wondering.
Could there be any benefit to mashing different grains in separate mash tuns? For example, the bulk of your base malt in one tun, at one temperature, and the rest of your grain in another tun at a different temperature and then combining the two worts for the boil?
Looking at body v. fermentability, would it be of any benefit to do the above?
Planning:oh I don't know, another pale or an ESB
Bottled: Water into Barleywine,
Keg 1: Local HBS Brown
Keg 2: Ed Wort's Haus Pale
Keg 3: Mann's Amber
Keg 4: Bee Cave Robust Porter