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Hi all, I'm working with limited space in planning a distillery, about 800 square feet. However, we have essentially unlimited space elsewhere (close by) where we will be milling to have a mash tun and maybe a fermenter or two. Point is that we are considering off site mashing. Any pros and cons you can suggest? Obviously energy, efficiency, extra costs in labor and possible contamination are ony mind. Has anyone done it? Have success or failure advice? Thanks!