Hello,
I have been reading up on mashing and it seems that after the mash it's prudent to "mash out" and raise your temp up to about 170 or so to let all the sugars and such flow more easily through the grain bed.
My question is: How much will my efficiency suffer by not doing this -- and how might I mash out if I cannot put a burner under my MT.
My MT drains out the bottom and I insulate the keg with a plywood/insulated box.
Thanks
I have been reading up on mashing and it seems that after the mash it's prudent to "mash out" and raise your temp up to about 170 or so to let all the sugars and such flow more easily through the grain bed.
My question is: How much will my efficiency suffer by not doing this -- and how might I mash out if I cannot put a burner under my MT.
My MT drains out the bottom and I insulate the keg with a plywood/insulated box.
Thanks