On Tue, 2 Mar 2004 12:35:21 +0000 (UTC), James Fidell
wrote:

Indeed. I used to use malt extract for making my own beer, but now work
entirely from crushed malt and (IMHO) the results are far superior.
Most of the home brewing books I've read suggest that the mash can be
carried out in an unheated, insulated plastic brewing bucket, so I
cannot believe that the mash is that temperature sensitive.

Just checking though the closest book to hand, it suggests an acceptable
temperature range for mashing of between 62C and 69C.

That's quite hot, you wouldn't be able to put your hand in it for
long.
--

Knowledge is knowing a tomato is a fruit;
Wisdom is not putting it in a fruit salad