Monk
Well-Known Member
Wow. I'm at the tail end of my 5 ag brewing session, and it's my second using american 2 row. I'm amazed at the hot break material! It's huge and chunky--marble sized chunks. Is this a difference between American 2 row and British pale (like maris otter, for example)? Do I need to do a protein rest? I'd love any advice from the veteran ag'ers.
Monk
Monk