big78sam
Frequent poster - My post count is no reflection o
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found those piccies, 17 century
Mash temperatures - blood temperature equals feelingnneither hot nor cold when you stick a finger in. Mash into blood temp water, take 1/3rd of the volume and decoct it - protien rest, take one third and decoct it - sacch rest, take one third and decoct it, dextrin rest. Done. Much the same can be done with boiling water additions.
Lauter - at its simplest, a barrel/drum/trough with holes or slats in the bottom and lined with straw, grass, reeds or as nick points out, coarsley woven cloth. Or if you are talking really old beers - not at all, you ferment with all the chunks in there.
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i though the rule of thumb was when it was almost the same temp as blood it was good to pitch yeast or stir it with the rod of bubbling not to be confused with the other rod
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