BetterSense
Well-Known Member
Typically I mash at 65 to 70 degrees C for an hour, then I raise the temperature of the mash to 80C before lifting the BIAB and letting it drain, and then I rinse the grains with warm water for a 'sparge'.
My last two brews, I completely forgot the mashout step. What effect does the step have anyway? Will skipping it cause worse attenuation or flavor differences? What do other BIAB brewers typically do?
My last two brews, I completely forgot the mashout step. What effect does the step have anyway? Will skipping it cause worse attenuation or flavor differences? What do other BIAB brewers typically do?