Another little video prompted by a viewer request. I explain underlet mashing, a favourite technique of English brewers for more than a century.
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Pearl Metzelthin. Part III.
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[First appeared on this site December 4, 2025, edited and expanded July 25,
2026]. The Flying Dietician In this, the third part of my canvass of Pearl
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9 hours ago
2 comments:
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.
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