In order to make beer, one must first make work, which is accomplished by steeping

multed grains in hot water during the mash step. Once the starch from the grains

has been adequately converted into fermentable sugar, that sweet wert then needs to

be separated from the Spengrains.

And Brewers have developed numerous ways to do this.

You're listening to the Bruosophy Podcast.

I'm your host, Marshall Shot.

And in this episode, contributor Malcolm Fraser is with me

to chat about some of these mash methods.

I think the big three that people talk about a lot is the very traditional,

what used to be ubiquitous fly sparging, you know, that's rinsing the grains after the initial mash and then there was batch charging became real popular

in the early 2000s maybe mid 2000s

that's when you just kind of drain drain all the the water away, and then add a little bit more and then there's noseparts, which seems to be real popular with the brewing the bag folk, and that's literally just mashing with all the liquid at once.

Yeah, it's much more simple.

Take a little spike in a little dip I should say in efficiency,

but it has other benefits too, such as pH control, etc.

Yeah, right. Yeah, I know for me one of the main reasons I was

hesitant to get into all grain brewing in general was just how complicated the

mashing process seemed and in particular you know there's a little bit of a misnomer here because we're sort of talking about the loudering process not necessarily the mashing process but but that whole process just seems so daunting to me.

Because when I started, the only option

I ever heard talked about was this continuous or fly-sparge

approach.

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