prrriiide
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This question arises from a post I made about
recipes converted in BeerSmith from AG to PM.
What, really, is the difference between steeping and mashing, aside from the amount of fermentables released by the grains? Seems to me that you could steep just about any grains at the right temp for the right time and still get a decent wort. If you use a fairly loose bag, you could even do a quasi-sparging by rinsing the grain in the bag with sparge water, then adding to the main pot.
Isn't that essentially doing a mash, just in a somewhat confined container (a loose bag)?
recipes converted in BeerSmith from AG to PM.
What, really, is the difference between steeping and mashing, aside from the amount of fermentables released by the grains? Seems to me that you could steep just about any grains at the right temp for the right time and still get a decent wort. If you use a fairly loose bag, you could even do a quasi-sparging by rinsing the grain in the bag with sparge water, then adding to the main pot.
Isn't that essentially doing a mash, just in a somewhat confined container (a loose bag)?