Beau815
Well-Known Member
I read the 1st Papazian and am on the second now. He says that you Mash your hour then add hotter water at the end to stop the enzymes? Is this a regular practice? I have only seen people add their correct temps, try to hit correct temps once grain is added and let sit for an hour. Do you all add 180 degree hotter water at the end to stop the enzymes?