thenatibrewer
Well-Known Member
i have very limited experience with AG but on my first couple i did not "officially" mash out. basically i ran my mash two different ways. first was a batch sparge and the second was a modified continuos sparge. so the question is if i am using lets say 10lbs of grains, and the mash temp is 154f and i am shooting for a 170f mash out what should the original water temp. be and how much water should i add for a mash out? is it even worth doing?