Comments on: Introduction to Partial Mash Brewing http://www.brewersfriend.com/2009/08/01/introduction-to-partial-mash-brewing/ We can have fun brewing beer together online Sat, 04 Feb 2012 01:36:49 +0000 hourly 1 http://wordpress.org/?v=3.2.1 By: Larry http://www.brewersfriend.com/2009/08/01/introduction-to-partial-mash-brewing/comment-page-1/#comment-479 Larry Mon, 31 May 2010 17:12:56 +0000 http://www.brewersfriend.com/?p=882#comment-479 Freshness of ingredients is important for quality. The husk protects the sugars/proteins carried inside the grain seed. When the grains are crushed, the contents inside are exposed to oxygen, bacteria, etc. Freshness of ingredients is important for quality. The husk protects the sugars/proteins carried inside the grain seed. When the grains are crushed, the contents inside are exposed to oxygen, bacteria, etc.

]]> By: Brewess http://www.brewersfriend.com/2009/08/01/introduction-to-partial-mash-brewing/comment-page-1/#comment-476 Brewess Fri, 28 May 2010 17:02:10 +0000 http://www.brewersfriend.com/?p=882#comment-476 Hi. I love your website. I have a question. Why do you need to be sure to use your grains within 24 hours of crushing? What happens if you wait a few days before brewing with the crushed grains? Thanks. Hi. I love your website. I have a question. Why do you need to be sure to use your grains within 24 hours of crushing? What happens if you wait a few days before brewing with the crushed grains?

Thanks.

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