[Some of the content in this entry could not be displayed on this device.] Every work week Brandon Skall and Jeff Hancock of DC Brau shovel about 1,500 pounds of soggy grain out of their mash tun. Left to itself, this used-up barley (it resembles “dehydrated oatmeal,” according to Skall) would begin to fester, turning sour and smelly in a day or less. Read full article >>

Topics:  brandon skall   jeff hancock   dc brau   skall    read   

 

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