New Hops & Malts

Get advice on making beer from raw ingredients (malt, hops, water and yeast)
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mysterio

Post by mysterio » Wed Jan 31, 2007 1:08 pm

Tannins :shock: :wink:
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SteveD

Post by SteveD » Wed Jan 31, 2007 9:46 pm

mysterio wrote:Tannins :shock: :wink:
Ok, maybe not then. So the stew doesn't boil as such? Surely if you add the roast at the end of the mash, you're relying only on the time spent sparging to extract the goodies from the roast. Is it enough?
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