پروفسور فیزیک

Mash at the correct body temperature. This is unquestionably the culprit to new all-grain brewers who complain that their beer is simply watery or too sweet for the fashion. You should be mashing between 140-160F. The closer to 140F you mash, the dryer (less sweet) and thinner (watery) your finished beer are going to. Lower […]