Sam. wrote:No need to boil.
Can be an advantage to not boil when doing all grain as you want the enzymes to keep working as much as they can for efficiency, some even ferment on the grain :handgestures-thumbupleft:
I'm sure coming from a beer background this could be mind blowing 8-}
Sam. wrote:Most of the time you will ferment that fast and hot then put in the still that infection doesn't get a chance to take hold :handgestures-thumbupleft:
there it is again! :laughing-rolling: :laughing-rolling:Plump wrote:... schmutz ...
EziTasting wrote:there it is again! :laughing-rolling: :laughing-rolling:Plump wrote:... schmutz ...
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