Mashing-in
The traditional method of grist hydration by top entry to the mash tun presents two main disadvantages. The first one concerns the high oxidation of the mash, which is detrimental to the quality of the final beer. The second one concerns the almost unavoidable lumps in the case of thick mashes. To prevent these problems, Meura has developed a mechanical pre-masher, the Mechamasher.
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To prevent oxidation at mashing-in and assure the smooth lump-free thick mash mandatory for HGB, Meura developed the Mechamasher.
Read more about Mechamasher…
MEURA • 1 Rond Point J.-B. Meura B-7600 Péruwelz (Belgium) • Phone : +32 69 88 69 88 • Fax : +32 69 88 69 80
Website : http;//www.meura.be • E-mail : sales@meura.com
MEURA • 1 Rond Point J.-B. Meura B-7600 Péruwelz (Belgium) • Phone : +32 69 88 69 88 • Fax : +32 69 88 69 80 • E-mail : sales@meura.com