Abstract
With some malts, the readiness with which wort can be separated from a mash improves significantly over a period of about 20 days after kilning. This must be borne in mind when predicting mash‐tun performance from laboratory results and also has a bearing on the decision to use very new malt in the brewery in times of high demand. 1979 The Institute of Brewing & Distilling
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APA
Rennie, H., & Ball, K. (1979). THE INFLUENCE OF MALT STORAGE ON WORT SEPARATION. Journal of the Institute of Brewing, 85(4), 247–249. https://doi.org/10.1002/j.2050-0416.1979.tb03917.x
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