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I do tend to obsess about things, taking them through to what I see as the natural conclusion, where I can do it at least as well if not better than the professionals. Currently making croissants from scratch for lunch, a mead and IPA on brew, about to break out the chemistry set to check my...

Thanks for the long reply. A lot of reading In regards to the temperature I take it you think there would not be enough enzymes in the cold mash to convert all the available sugars in the hot mash? I read about the BIAG and that sounds like it would be easy for me to do, so I will try that, thanks

Thanks for that info, will try contacting him I did try asking Michaela Charles for a brew sheet, which she mentioned that she was willing to share, but had no response though the media I asked on. She doesn't seem to be active on the social media I could find her on and then I began to feel...

Hi all I have been brewing for a while, mainly meads, wines and extract kits However i recently watched a video on youtube from the British Museum where they brewed a beer using a 2 stage mash and based off of archaeological findings to reproduce an Egyptian beer I dont know if it was because...