OK thanks PM, i will hold off on the rousing. i usually always primary for 2 weeks or until the fermentation is complete, then secondary for another couple of weeks. I guess it's just a symptom of extract brewing. when i get to all grain it may solve this problem. Also, correct me if i am wrong but when you guys refer to partial mash, does this just mean adding things like steeped crystal malt/choc malt/roast barley etc
Dryness In Extract Brewing
- Thread starter deebee
- Start date
