Thank you for the explanation. I am a homebrewer and used to do what I called an underlet mash but now I know I was only partially correct. Instead of heating my water in a mash kettle and stirring in the grains I used to fill the mash kettle with crushed grains first then added my heated water/liquor through the bottom ball valve on the kettle. It required some fiddling about with temperatures for a few batches to get the end result where I wanted it but doing it that wall all but eliminated the forming of dough balls. In the end however I abandoned that technique and went back to the typical homebrewers method.
Thanks Ron As a keen homebrewer and someone obsessed by brewing techniques this is very interesting. Can't get enough info on brewing process. After many years of brewing on on a gravity 3 vessel system I bought a Braumeister when I retired. Just kegged my 133 rd brew on it.
Thank you for the explanation. I am a homebrewer and used to do what I called an underlet mash but now I know I was only partially correct. Instead of heating my water in a mash kettle and stirring in the grains I used to fill the mash kettle with crushed grains first then added my heated water/liquor through the bottom ball valve on the kettle. It required some fiddling about with temperatures for a few batches to get the end result where I wanted it but doing it that wall all but eliminated the forming of dough balls. In the end however I abandoned that technique and went back to the typical homebrewers method.
ReplyDeleteThanks Ron
ReplyDeleteAs a keen homebrewer and someone obsessed by brewing techniques this is very interesting. Can't get enough info on brewing process. After many years of brewing on on a gravity 3 vessel system I bought a Braumeister when I retired. Just kegged my 133 rd brew on it.