Dougal
Active Member
In need of a little clarification.
In Brewing Classic Styles Palmer states that all recipes use a Single Temperature Infusion mash (STIM) by default.
From my initial searching I thought that STIM was the same as No Sparge. That is incorrect right?
After looking into it further, people keep talking about sparging and infusion mashing together......
In Brewing Classic Styles Palmer states that all recipes use a Single Temperature Infusion mash (STIM) by default.
From my initial searching I thought that STIM was the same as No Sparge. That is incorrect right?
After looking into it further, people keep talking about sparging and infusion mashing together......