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Mash thickness is the amount of mash liquor relative to the grist. A thick mash has relatively less water, while a thin mash has more. Mash thicknesses from 1-2.5 qt/lb (ca. 2-4.5 l/kg) are common, wi…
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A lactic acid-producing bacteria that can be the culprit of infections as well as an intended ingredient in various beer styles.
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Chloramines present in the water can combine with malt phenols in the wort to create a compound called chlorophenol.
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Enzymes used in the brewing process
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