Feel the Mash Heat
When I look at my mash tun, I feel a sense of pride. When I withdraw my floating thermometer from the infusion of water and malt and it reads 150° F, I
Written by Alex Fodor
Issue: September 1997
Ten years ago, it was a rare homebrewer that cared what their mash pH was. Nowadays it seems like it’s a topic that everyone is talking about. If this intrigues you, check out this deep dive into pH meters and the nuances of mash pH.
The popularity of brew-in-a-bag type brewing systems has exploded over the last five years. Denny and Drew look at some factors to make the most of your brew day when using this style of system.