Steeping Roasted Grains In Wort

Including roasted grains in the mash has the effect of reducing pH, which many believe can result in less than desirable characteristics. One way around this is to omit the roasted grains from the mash then steep them in the wort prior to boiling. In this episode, Marshall is joined by contributor Andy Carter to discuss this unique technique as well as the results from an xBmt on the method. The Brülosophy Podcast is brought to you by Imperial Yeast who provide brewers with the most viable and fresh yeast on the market. Learn more about what Imperial Yeast has to offer at ImperialYeast.com today. | Relevant Article | Steeping Roasted Grains xBmt Hosted by Simplecast, an AdsWizz company. See pcm.adswizz.com for information about our collection and use of personal data for advertising.