In the March-April 2007 BYO, you described a mash technique while discussing the differences between commercial and homebrewers. You wrote of pub brewers who mash in and “take a short breather” and begin wort collection. I got the gist of it and tried it out on a recent batch. My short breather was 20 minutes before I did a recirculation and runoff. Yield was the same as when I previously rested my mash for 90 minutes. I definitely cut 70 minutes off my brew day just guessing at how to do this technique. Is it possible to get a full description as well as clarification of a “short breather”?
There are some brewing topics I address because I have been asked, and some subjects I opine about whether asked to or not. And there are some things I tend to avoid.
Necessary cookies are absolutely essential for the website to function properly. This category only includes cookies that ensures basic functionalities and security features of the website. These cookies do not store any personal information.
Any cookies that may not be particularly necessary for the website to function and is used specifically to collect user personal data via analytics, ads, other embedded contents are termed as non-necessary cookies. It is mandatory to procure user consent prior to running these cookies on your website.