Kayos
Well-Known Member
So I read the many articles on which grains/malts need to be mashed and which don't. My question is:
Do the ones that don't need to be mashed do better is they ARE mashed? For instance, if I begin doing partial or mini mashes (not sure of the diff.), should I mash all the stuff, or just the ones that need to be mashed and then steep the others? I know, kind of a confusing question, but .........
Do the ones that don't need to be mashed do better is they ARE mashed? For instance, if I begin doing partial or mini mashes (not sure of the diff.), should I mash all the stuff, or just the ones that need to be mashed and then steep the others? I know, kind of a confusing question, but .........