Hello all,
Is there a way to get "the best of all worlds", in other words, to do something like mash at 148 degrees for 45 minutes (to get "fermentability") and then to increase the temperature to 155 degrees for 45 minutes (to get "mouthfeel")? Or, would the latter negate the former.
Is it possible to do both, or does one simply have to settle for an "average" of the two, such as a single-infusion mash of 150 or so for an hour?
Thanks--Bud