Adjuncts are nothing more than unmalted grains such as corn, rice, rye, oats, barley, and wheat. Adjuncts are used mainly because they provide extract at a lower cost (a cheaper form of carbohydrate) than is available from malted barley or to modify the flavor of the beer. Adjuncts are used to produ

Mashing and also soaking are really comparable procedures initially glimpse. Both include saturating crushed grains in hot water. If you look extra very closely, there are some sharp contrasts in between the 2 approaches.

During mashing process, the existence of oxygen is easy to cause mash oxidation, which will make beer color become darker, poor stability of flavor, reduce the decomposition of starch. So we must take effective measures to solve these problems.