So from what I've read, a lot of professional brewers mash all their beers at the same temps (usually around 150F), and use ingredients to adjust the "body" or "sweetness" of the final beers. At their ...
I am getting started with my first brewing experience, I have some doubt in my mind, and I was hoping someone could clear this up for me once and for all. I have seen a lot of beer recipes that leave ...
This question looks similar to Using flakes in a mash, but is not actually the same. I was thinking, if someone runs out of maize flakes, and definitely wants to use some for his mash, what happens if ...