HBDrinker008
Well-Known Member
- Joined
- Aug 6, 2007
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- 125
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I was wondering if I could get some explanation on the finer points of the differences of a partial/mini mash as opposed to just steeping specialty grains. I have been looking at recipes converted from all grain to extract plus mini mash, but so far have only done extracts with steeping grains. I guess I dont know why you would do a partial mash if you are going to mash at all. I realize that all grain uses ,some different equipment, but would you need that to do a partial and then why not just do a full mash? Thanks for any insight