I have been hearing some people say that the recommendation now is to add roasted grains to a mash after conversion, before vorlauf. This is new to me and I have never seen anyone use this method. Has anyone here done it? Opinions?
The source of the info was traced back to Mary Anne at Briess, I know I never heard anything like that from her...
The source of the info was traced back to Mary Anne at Briess, I know I never heard anything like that from her...
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