Anybody using a double-mash procedure?
If so, I'd love to compare notes as I tweak my process. I've been doing it a few years and can share my experiences. I have a typical mash/lauter tun and a direct-fire kettle. Our top-selling beer utilizes rice and two & six row malts. There must be some novel approaches, techniques and ideas from which I could learn something. I can always do better. PM me for specifics. Thanks for any help!
Phillip Kelm--Palau Brewing Company Manager--
Worldwide Brewery Installations