General_Jah
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- Aug 29, 2015
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Hey guys I am going to do my first cereal mash with some nice fresh ground corn I got my hands on to try to coax more flavor out of it.
Question:
From the research I've been doing the sach rest is in the 165 to 172F range and everyone boils it from there. What I do not understand is why the boiling is necessary?
If on brewday once the sach rest is complete for the corn mash, what is stopping me from dumping the rest of my strike water and grains into it to reach my desired rest temp and brew as I normally would for an all grain batch?
Question:
From the research I've been doing the sach rest is in the 165 to 172F range and everyone boils it from there. What I do not understand is why the boiling is necessary?
If on brewday once the sach rest is complete for the corn mash, what is stopping me from dumping the rest of my strike water and grains into it to reach my desired rest temp and brew as I normally would for an all grain batch?