Hey everyone,
I'll be brewing a weizen (50% malted barley, 50% malted wheat) using my herms system. I plan on step mashing by continuously recirculating as I usually do with 100% malted barley recipes. However, I'm slightly concerned that I may come into problems due to the high concentration of proteins which may cause a stuck filtration...any tips?
Thanks
I'll be brewing a weizen (50% malted barley, 50% malted wheat) using my herms system. I plan on step mashing by continuously recirculating as I usually do with 100% malted barley recipes. However, I'm slightly concerned that I may come into problems due to the high concentration of proteins which may cause a stuck filtration...any tips?
Thanks