A Conversation for Homebrewing

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Post 1


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.

smiley - rose

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Post 2

Sidney Kidney, AKA Gruby Ben, friend of Dirty Den

Agree.... I make full mash now so when you feel the need to update give me a shout..

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Post 3


You could start if you like smiley - smiley

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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