I have a few questions I hope someone can help me with.
I've had good results in the past, but its inconsistent.
I like to do 100 g at a time.
What is the optimal amount of water to maximize absorption and consistency?
How long is too long for the naptha to sit in your mash? Does it impact the taste? I'm trying to avoid the "Olds man breath" as much as possible.
When I put it in the freezer is it best to use a full size mason jar? A mini jar? or a pyrex pan with the top?
I've tried all these variables, but with different results ... (depending on the weather, the state I was in, indoor/outdoor evap) etc.
I've been using normans tek
I've had good results in the past, but its inconsistent.
I like to do 100 g at a time.
What is the optimal amount of water to maximize absorption and consistency?
How long is too long for the naptha to sit in your mash? Does it impact the taste? I'm trying to avoid the "Olds man breath" as much as possible.
When I put it in the freezer is it best to use a full size mason jar? A mini jar? or a pyrex pan with the top?
I've tried all these variables, but with different results ... (depending on the weather, the state I was in, indoor/outdoor evap) etc.
I've been using normans tek