Mash efficiency refers to the extent to which you are able to pull the sugars out of the malted grain and into the water. A high percentage of sugar recovery (75-90%) is called 'high mash efficiency'. A low percentage (60-75%) is called 'low mash efficiency'. Since the amount of sugar in the water c

Mashing is an essential function of home brewing for the all grain brewer of either ‘Brew in a Bag’ or traditional Mashers. Since these methods do not rely on extract to achieve the pre boil wort, the brewer must make the most of his grist to get the most bang out of their grains. Most all grain bre

Sometimes, it just feels good to crack open a beer, pour it in a glass, and drink it. Just enjoy it for enjoyment’s sake. Other times, though, it’s important to get the full sensory experience of the beer, which takes a bit more attention and a bit of knowledge on how to get the most out of a beer.O