JDL
Well-Known Member
I am contemplating moving to no sparge mashing and realized if I did move over to it, I would be doing so not based on any sort of reason outside of others comments and maybe the need to constantly refine a process regardless if you should.
I was hoping to get some resources to read that actually explain what happens in the mash process at certain temperatures and then the difference between using a recommended ratio of water to grain and a full volume no sparge.
Thanks in advance to any places you can point me to that explain the scientific thought behind the processes or if you attempt to explain it to me.
Jeff
I was hoping to get some resources to read that actually explain what happens in the mash process at certain temperatures and then the difference between using a recommended ratio of water to grain and a full volume no sparge.
Thanks in advance to any places you can point me to that explain the scientific thought behind the processes or if you attempt to explain it to me.
Jeff