Kieren
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A friend lent me a book the other day printed in 1977, about winemaking and brewing. In the all grain section it mentioned several procedures that I was wandering whether any one still used or what your thoughts were.
First it recomends mashing for up to 4 hours and generally not less than 2 hours.
Also using invert sugar to adjust the OG of the wort before pitching the yeast.
And lastly skimming the krausen off the top during fermention, usually twice, to reduce "yeast bite" in the finished beer.
Thoughts are welcome
Kieren
First it recomends mashing for up to 4 hours and generally not less than 2 hours.
Also using invert sugar to adjust the OG of the wort before pitching the yeast.
And lastly skimming the krausen off the top during fermention, usually twice, to reduce "yeast bite" in the finished beer.
Thoughts are welcome
Kieren
