Gabe
It's a sickness!
I am a mini mash extract brewer at this time as i do not feel that I have the expierience to do AG just yet. I was wondering if there was a general rule as to mash temps and time spent mashing grains for specific types of beer.ie: 148 degrees for ales, 155 for lagers, and so on. Also what does time spent mashing do to diff grains? I've done brews that call for 35 min and brews that call for 60 min. And last but not least, sparging with 170 seems the norm but does this release tannins into your brew? Thanks for all info. cheers