bandt9299
Well-Known Member
I was @ a beer fest yesterday talking with the head brewer of a local microbrewery and commented on the maltiness of his beer how I liked it and never seem to get it even if I mash @ a higher temp EG 156-158 and he told me to mash lower like 150-152 for more body and malt flavor. Isn't this the exact opposite of everything we've been taught?