I’ve been contemplating brewing a table beer and was reading up on BYO.com about it. I was wondering if after a cold-steep mash can those grains be mashed at typical saccharification rest for use in a second beer or does the cold-steep rob the grain’s enzymes? Would a decoction mash of those grains be useful if the diastatic power is now lower?
Homebrewers are always pushing the envelope for cool ideas and this one is certainly doable. Let’s start with a quick review of what happens in a cold mash. When milled grains, be
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