Please excuse a daft question, but this has been bugging me.
I've made a few brews using extract and steped grains.
Why is it that were I to scale up to full-grain I would have to sparge?
I know what it entails - and that I'd need a mash tun with a tap - but why can't you just steep the base malt. And if that's not concentrated enough, steep some more in the resultant wort, then add your speciality grains?
I've made a few brews using extract and steped grains.
Why is it that were I to scale up to full-grain I would have to sparge?
I know what it entails - and that I'd need a mash tun with a tap - but why can't you just steep the base malt. And if that's not concentrated enough, steep some more in the resultant wort, then add your speciality grains?