Hello All,
Clawing and scratching through Ray Daniels book, "Designing Great Beers", I came up with one question...What is this mashing process all about?!
I've boiled up a total of 5 batches, so I'm pretty green. They have all been extract brews with specialty grains pulled out at 170 degrees.
Just need some very basics so I don't scratch a raw spot on top of my brain bucket. What is mashing? How is it done? Is is worth it? Cheaper???
Thanks!
I just popped the first top on a Dark chocolate Stout - it needs a bit more sleep time in the bottle, but DANG!! it was gooooood. I'd like to try a strong coffee stout... Any good recipes?
Clawing and scratching through Ray Daniels book, "Designing Great Beers", I came up with one question...What is this mashing process all about?!
I've boiled up a total of 5 batches, so I'm pretty green. They have all been extract brews with specialty grains pulled out at 170 degrees.
Just need some very basics so I don't scratch a raw spot on top of my brain bucket. What is mashing? How is it done? Is is worth it? Cheaper???
Thanks!
I just popped the first top on a Dark chocolate Stout - it needs a bit more sleep time in the bottle, but DANG!! it was gooooood. I'd like to try a strong coffee stout... Any good recipes?