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Old 10-31-2012, 01:13 AM   #11
Feb 2012
Oakland, CA
Posts: 936
Liked 75 Times on 45 Posts

Yes, it I suppose in theory, if you were using malted grains, you could do what you described, but it seems a rather trivial step to decoct the enzyme-rich liquid and then re-add it. If you've already gone to the trouble to malt the grain, why bother adding exogenous enzymes when you can just decoct?

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