This 4 hour class will cover the following (and much more):
Grain choices and their impact on flavor, sugar levels in wort and fermentation
Water and mash profile's influence on enzymes, starch conversion, flavor and pH levels
The use of additional ingredients: specialty grains, adjuncts, spices and more
Live demonstration of BIAB (Brew in a bag) Single infusion and HERMS (Heat exchange recirculating mash system)
All prices are in USD.