A Conversation for Homebrewing
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Pastey Started conversation Jul 26, 2011
This entry *really* needs updating, so here's some notes for when I get around to it.
Strike temperature. When you add the water to the malt the temperature of the water makes a difference to the amount of sugars that get fermented out. Or simply put: A hot wort (water) gives a fuller bodied beer, a cooler wort gives a thinner bodied beer.
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Sidney Kidney, AKA Gruby Ben, friend of Dirty Den Posted Oct 26, 2011
Agree.... I make full mash now so when you feel the need to update give me a shout..
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Pastey Posted Oct 26, 2011
You could start if you like 
I'm on to full mash too, even setting up a brewers co-op in Manchester for home brewers to buy ingrediants together and work with full time brewers.
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