In this episode, we discuss the mash and different approaches you can take to brew a better beer. Brewing an all-grain batch of beer from scratch is actually a straight forward and simple process, but there’s definitely more to mashing your grains than simply throwing them in hot water and waiting. There is a science to the process that will result in multiple outcomes based on your methods and control of temperatures. There are numerous variables that lead to many different results and you need to think about how to combine those variables for the best results.


But that sounds more complicated than it really is. For example, when you mash in you are going to be holding your soaking grains at different temperatures depending on your goal. This can change the profile of your fermentables. The water profile can drastically change the flavors and pH of the wort. The crush of your grains affects the extraction. The thickness of the mash can affect your end product. And the time you allow your mash to remain at temp can make a difference on your conversion efficiency. In fact, to prove that final point we had everyone’s favorite grumpy old man from the TBI staff, Johnnie “Red” Latham, come in to help us discuss the mash and give us a few details about his overnight mash method that’s helped him win a few awards.


Hopefully, after this episode if you felt that the mashing portion of the all-grain process was somewhat intimidating, then we can change your mind. It isn't vastly different than the simple steeping you have already been doing for extract batches. And if you want to take it a step further, we also discuss the concept behind step mashing. So all of you who have wanted to brew in a historically accurate method or to improve flavors for beers like hefeweizens, listen up!


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