I have a few questions that are probably pretty basic for all grain brewers
(I'm about to switch to all grain), but most of us extract brewers don't
1. What is the difference between a 'Mash tun' and a 'Lauter tun'? Are
these just two different
terms for the same thing?
2. I understand what an infusion mash is (Just hold at one temp.), but what
EXACTLY is a
"Decoction mash"? A "double decoction mash"? A "tripple decoction
mash". What does this
stuff mean? If someone has the time to explain, great! If not, can you
direct me to a URL that
will spell it out for me?
(Looking for other homebrewers on Seattle's east side. If you're from
around here, e-mail me!)
check out: http://www.geocities.com/napavalley/4167/biohazardbrewingco.html