cweston
Well-Known Member
So, as I understand it, the purpose of the mash-out is to raise the temp of the mash to a point where all conversion is stopped, correct?
Is this still necessary in a batch sparge, where much more hot water comes in contact with the grains much faster, and the wort ends up in the boiling pot much sooner?
I want to keep it simple for my first AG attempts, but I don't want to cut any corners that will impact the basic quality of the beer.
Is this still necessary in a batch sparge, where much more hot water comes in contact with the grains much faster, and the wort ends up in the boiling pot much sooner?
I want to keep it simple for my first AG attempts, but I don't want to cut any corners that will impact the basic quality of the beer.