All-Grain Brewing, Part 2
We will explain the basics of all-grain brewing in a 2-Part Lecture series on two Sunday afternoons, including theory and practical considerations in equipment.
Part 1 will emphasize pre-boiling aspects. The class will be led by two, with experience in commercial brewing.
A week later, Part 2 will discuss sparging, lautering, boiling, cooling, aeration, and fermentation.
Students are invited to attend the Grain to Glass "Big Brew Day" the following Saturday.
Grain to Glass Homebrewing Supplies (View)
114 W. 3rd Street
Kansas City, MO 64105
|Minimum Age: 21|
|Kid Friendly: No|
|Dog Friendly: No|
|Wheelchair Accessible: Yes!|