matt211181
Well-Known Member
Thanks Blind Dog, that's the info I was after. Much appreciated. I guess I was concerned about off flavours from recirculating the mash for that long at mash out temp (tannin extraction etc...). But as long as the temp is held at say 77 deg maximum, I guess tannins shouldn't be a problem? Not sure about other effects though.... I guess if others have done this without adverse effects on the finished beer, then it's worth trying! Thanks again for the info