Not sure if this belongs here or under processes and techniques.
My 2 row British malt seems to lump up in the mash tun, unlike any other malt I work with. This holds true for Breiss and Muntons. Anybody know what's going on? Is it me?
My 2 row British malt seems to lump up in the mash tun, unlike any other malt I work with. This holds true for Breiss and Muntons. Anybody know what's going on? Is it me?
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