comet909
Well-Known Member
I've been reading up on turbid mashes for lambics and other belgian brews. Instead using water additions to hit all of the steps after pulling off some starchy wort and heating it, couldn't you just do a Brew in a bag kind of thing and directly apply heat to raise the temps.
It seems that 5 hour boils to boil off all that excess water would be something I'd like to avoid. Just curious if anyone's tried something like this.
It seems that 5 hour boils to boil off all that excess water would be something I'd like to avoid. Just curious if anyone's tried something like this.