Marshi
Active Member
I just read up on the technique of decoction mash, and I am a little confused: as part of decoction mash you have to boil part of your mash, but when you boil your mash, aren't you activating certain enzymes that create nasty flavors?
I'm not really interested in doing it at home, but I'm curious how some breweries (i.e. Sam Adams) does it and why it works.
I'm not really interested in doing it at home, but I'm curious how some breweries (i.e. Sam Adams) does it and why it works.