rico567
Well-Known Member
When I started to brew AG, I studies up a bit on how thick / thin to mash, and I couldn't really learn anything definitive about it, so I'm in the habit of mashing rather thin (1.75 qt. / lb or so in the batch I brewed today) because it seemed easier. Obviously, if mashing is done too thin, there could be conversion problems, and if it's too thick, lautering could be a problem.
So- I'm looking for more information on determining the effect of more or less water in the mash.
So- I'm looking for more information on determining the effect of more or less water in the mash.