Author Topic: Episode #30 - Designing Beer with Randy Mosher  (Read 3629 times)

Offline BeerSmith

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Episode #30 - Designing Beer with Randy Mosher
« on: January 19, 2012, 11:05:43 AM »
This week we talk about how to design great beer recipes with author Randy Mosher (both audio and video):

« Last Edit: January 23, 2012, 01:40:27 PM by BeerSmith »
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Offline surfmonk

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Re: Episode #30 - Designing Beer with Randy Mosher
« Reply #1 on: January 19, 2012, 08:46:03 PM »
I’m curious in more details on the overnight mashing Randy spoke of. He mentioned to “just split the thing”. What is he splitting? Could the procedure be described with a little more detail? What temperature does he start at? Could this be done with a typical plastic cooler mash tun (I’m actually using a Minibrew mash lauter tun) or does it need to be a mash tun that can be heated by burner? What is the risk of infection or a sour beer mash? What, if any, changes would I make to BeerSmith to account for this technique?
I am interested in this idea to help in my scheduling of brew day(s).

Offline Myk

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