Derby IPA hits the fermenter
late Saturday night (3/28)
from brewmaster Nick McKinney
The Mash is where the grains and water are held around 153 degrees for about an hour. Enzymes in the grain turn the starch into sugar. It produces a sweet liquid that the yeast will eat and turn to beer.
(looks kind of disgusting to me)
from brewmaster Nick McKinney
The Mash is where the grains and water are held around 153 degrees for about an hour. Enzymes in the grain turn the starch into sugar. It produces a sweet liquid that the yeast will eat and turn to beer.
(looks kind of disgusting to me)
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