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Showing content with the highest reputation since 05/04/2021 in Posts

  1. I haven't done identical mashes on/off grain, to do a true comparison, but I have distilled on grain malt whiskeys, and have had batches lautered for me by a brewery. I would not call the on grain batches any more astringent or tannic than the distilled beer. One benefit of the beer is the low wines are almost clear first run and don't make much of a mess to clean. Whether or not that also leads to a cleaner tasting product, I don't know, but I would guess it does. The biggest down side of lautering in my opinion is, depending on how efficient your mash tun is, and how big your grain bill is,
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