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Writer: David Griffiths

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Brewing on the Road

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Why would a blue-ribbon, all-grain homebrewer, who routinely mashes eight- and 12-gallon batches either solo or with his club buddies, switch — regress, in some homebrewers’ minds — to brewing three-gallon partial-mash beers? Furthermore, why would he boil the wort, a mere two gallons’ worth, at a gravity near twice the target gravity? Good questions.

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