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  1. L

    Vörtbröd

    Here's a neat idea: replace the water in your bread with wort. :mug: Vörtbröd is apparently popular in Sweden and is a bit sweeter and darker than normal bread. Maybe next time I brew I'll snatch a cup or two of wort and give it a shot. Has anyone tried this before? Any good recipes?
  2. L

    Getting all the water out of the mash

    I've noticed that it's not easy to get all the water out of the grain when sparging. I stir it regularly, but it seems like there's still a whole bunch of water left trapped in the grain after none will come out of the spigot any more. My question is, has anyone tried compressing or squeezing...
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