grist

-Peter McMindes- It’s not the size of the crush; it’s how you use it. The crush of the grist results in different size particles that give the brewer the range between the speed of sugar extraction and the ability to extract overall.  A small or fine crush will allow sugars to be converted faster by enzymes but can create a stuck mash or unwanted husk tannin extraction. A coarse crush will allow for a better flow of wort and lauter but will not be converted as quickly. While the degree of … [Read more...] about Grain Crush