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• Efficiency
  In a real mash, you would rarely use only a single type of malt. In a mash containing more than one type of malt, the contribution of each type of mal ...during the sparge. But too fine of a crush can cause lautering problems (stuck sparge).
  9 KB (1,435 words) - 16:20, 31 October 2010
• Mash temperatures
  In the [[mash]], grain is heated to one of a series of temperatures in order to complete The chart below lists some of the common '''mash temperatures''' or '''rests''' used by homebrewers. For more information a
  3 KB (400 words) - 13:23, 16 December 2007
• Batch Sparging
  # [[Channeling]], [[Stuck Sparge|stuck sparges]] and problems associated with shallow grain beds are reduced. # It requires more free space in the tun, so the mash can be stirred after each water addition.
  2 KB (290 words) - 01:27, 24 December 2012
• All-grain brewing
  {{main|:Category:Mash equipment|Mash equipment}} ;Grain mill: The raw grain must be crushed before being added to the mash. If you want to avoid buying this fairly expensive piece of equipment, man
  12 KB (2,109 words) - 12:55, 1 November 2012
• Evaluating the Crush
  ...tightly which leaves most of the husk material shredded. This can lead to stuck sparges and astringent off-flavors. Conversely, when the malt is milled too ...e flour the higher the efficiency but also the chance for a slow lauter or stuck sparge
  7 KB (1,255 words) - 02:25, 29 June 2014
• Oatmeal
  ...ew adds smoothness and texture to the beer. Using oatmeal risks having a [[stuck sparge]], something which brewers attempt to avoid through the use of [[ric
  454 bytes (72 words) - 12:05, 15 October 2011
• Mash Time Dependency of Wort Fermentability
  Does continuing alpha amylase actity after the mash has been converted increase the wort fermentability? The literature suggest * 2 Gal cooler as mash tun
  5 KB (807 words) - 01:38, 4 December 2007
• Beta-glucans
  ...in very few beta-glucans, and do not require a beta-glucan rest during the mash.
  304 bytes (41 words) - 15:35, 7 December 2007
• Malt Conditioning
  0 bytes (0 words) - 20:38, 13 February 2015
• Rice hulls
  ...he use of rice hulls in the mash can help create a grain bed to help avoid stuck sparges.
  228 bytes (39 words) - 12:07, 15 October 2011
• Stuck sparge
  ...when the flow of the sparge is stopped when the [[false bottom]] of the [[mash tun]] becomes blocked. The use of [[rice hulls]] or protein rests can help
  203 bytes (36 words) - 08:13, 17 November 2008