Finally got around to documenting an all grain batch.. it's a little long and wordy but I got tired of editing.
part 1:
part 2:
part 1:
part 2:
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shlap said:Two questions:
I thought I heard that you shouldn't add water over 180 degrees to your grains or you'll extract tannins.
What is the purpose of bringing the mash temp up after 60 min, is it just to make the sugars less sticky and get better efficiency?
Thanks for the video, I love watching other people's brewing process.
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