Are you ready to step into all-grain brewing but not sure where to start? This is an advanced class for the intermediate or experienced extract brewer. We'll take an in depth look at the mashing process and different styles of mashing/Lautering & sparging along with the enzymatic and chemical pathways involved. Additionally we'll cover water chemistry, malt diastatic power, and the basic trouble shooting techniques for avoiding/fixing a stuck lauder.
The class will run 2 hours and we will undertake a single infusion batch sparge, but participants are welcome to join us for the boil
