All-Grain Brewing: Saturday Aug 19th 11 – 1


Mash chemistry, purpose of different malts, processing wort into kettle


Understanding of basic extract brewing is assumed. Starting from there we will walk through the “why” of advancing to all-grain brewing, understanding mash chemistry and enzyme activity, various process methods and equipment needs and beyond. In particular we will be exploring a few different methods of separating grain from wort after mashing, with a focus on mash tun design and “outside the box” equipment. Whether you’re an extract brewer looking to bring in some partial mashing, or ready to take the full leap to making your own wort, this class will give you the info you need to step up your brew.