Reading a book about IPA's goes lightly into the past and mentions how many, many moons ago people would brew up 4 batches using the same grains and starting with a higher mash temp and each time reducing it a bit. They made an old ale that was aged for 2-3 years all the way down to a table beer (2-3% ABV) which was drank by everyone.
Has anyone done this? Every time, now, that I'm done with my grains and about to toss them I think about trying just one additional mash to see how it turns out.
Has anyone done this? Every time, now, that I'm done with my grains and about to toss them I think about trying just one additional mash to see how it turns out.