ViperMan
Well-Known Member
Okay I TRIED searching, and all I found were people who use 6-row in recipes and obviously already know how to use it...
I recently made a Cream Ale with 2-Row and it was great. But I did some mor reading on the "official style" and learned that most use all 6-row or a combination of 2 and 6.
But then I read that 6-row is less "modified" and requires step-mashing... I have a basic understanding of that, but don't know which temperatures I should "step" at, nor do I have any idea how to be that specific...
I use a big cooler with a false-bottom as a mash-bucket, and am not sure if this equipment is suitable for using 6-Row.
So can you guys tell me A) if I should even bother with 6-row, and if so, B) how does one mash 6-Row with the afore-mentioned equipment?
Hopefully this will help someone ELSE when they go to search for the same topic! (Honestly I typed the title of this thread into Google and got zilch.)
I recently made a Cream Ale with 2-Row and it was great. But I did some mor reading on the "official style" and learned that most use all 6-row or a combination of 2 and 6.
But then I read that 6-row is less "modified" and requires step-mashing... I have a basic understanding of that, but don't know which temperatures I should "step" at, nor do I have any idea how to be that specific...
I use a big cooler with a false-bottom as a mash-bucket, and am not sure if this equipment is suitable for using 6-Row.
So can you guys tell me A) if I should even bother with 6-row, and if so, B) how does one mash 6-Row with the afore-mentioned equipment?
Hopefully this will help someone ELSE when they go to search for the same topic! (Honestly I typed the title of this thread into Google and got zilch.)