On Thu, Feb 12, 2004 at 08:19:49PM +0100, Anders Skougaard wrote: > Jeg ved ganske enkelt ikke, hvilken temperatur jeg skal m?ske ved.
Thick books have been written about the mashing temperatures, and I see you have already got a few links to dig into. But you can't go totally wrong if you aim at 65 degrees, for something like half to one hour. That leaves safe margins in all directions. Finer details can wait a bit. Remmeber, it will be beer anyway! -H -- Heikki Levanto LSD - Levanto Software Development <[EMAIL PROTECTED]>
