Sparkologist
Apprentice
Does anyone have experience with kettle sour mashing with a recirculating system?
I am thinking of cranking up my mash tun temperature after my regular mash conversion, adding some raw grains and recirculating at 110 degrees for 24 hours.
I am thinking of cranking up my mash tun temperature after my regular mash conversion, adding some raw grains and recirculating at 110 degrees for 24 hours.