In this episode, we discuss the mash and different approaches you can take to brew a better beer. There’s definitely more to mashing your grains than simply throwing them in hot water and waiting. Numerous variables lead to many different results and you need to think about how to combine those variables for the best results. For example, different temperatures can change the profile of your fermentables. The water profile can drastically change the flavors and pH of the wort. The crush of your grains affects the extraction. The thickness of the mash can affect your end product. And the time you allow your mash to remain at temp can make a difference on your conversion efficiency. In fact, to prove that final point we’ve invited everyone’s favorite grumpy old man from the TBI staff, Johnnie “Red” Latham, to help us discuss the mash and give us a few details about his overnight mash method that’s helped him win a few awards.
