digdan
Well-Known Member
Has anyone tried to do a "double-mash" ?
Basicly you take your wort from your first mash and you use that as the liquor for a second mash?
By theroy I think it could work, and that woudl be a good way to get high gravity for large IPAs, Russian Imperial Stouts, and Barley Wines
or is this just plain dumb?
Basicly you take your wort from your first mash and you use that as the liquor for a second mash?
By theroy I think it could work, and that woudl be a good way to get high gravity for large IPAs, Russian Imperial Stouts, and Barley Wines
or is this just plain dumb?