html034
Well-Known Member
Hey, I was reading Draft magazine, and their review for a certain pilsner (I don't remember which) said that the brewery used a technique called endosperm mashing, where the grain is completely dehusked before mashing. What benefit this has I don't know, but would like to. So I just wanted to know if anyone here knew anything more about this technique, and I would also be curious as to whether this is something that is doable for the homebrewer.