I heard somewhere that there was a thechnique called "double mashing" that would consists on reusing the first wort as mash liquor for a subsequent batch. Then, that second batch would be run off and sparged as usual. The result I would guess would be super malty!
I was wondering if anyone out there used that techcnique before, and if so, what I should look for. For instance, I'm worried of some enzymes activities being inhibited by the huge amout of sugar present in the brewing liquor (wort, that is in this case) in my second batch.
Any thoughts?
Zb
I was wondering if anyone out there used that techcnique before, and if so, what I should look for. For instance, I'm worried of some enzymes activities being inhibited by the huge amout of sugar present in the brewing liquor (wort, that is in this case) in my second batch.
Any thoughts?
Zb
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