hi guys, had a quick search and found nothing...... can anyone give me a quick rule of thumb for mash temp?..... higher temp more bodied beer and lower temp less bodied beer.... is that right?
just I mashed my last lot at 68degrees celcius and it still tasted quite dry, og =approx 1040 and fg= 1008
cheers, for any help.
simon.
just I mashed my last lot at 68degrees celcius and it still tasted quite dry, og =approx 1040 and fg= 1008
cheers, for any help.
simon.