Post #3 made 4 years ago
Laser, It helps to know the Steps for better brewing of Adjuncts, Wheat, and Rye.
Honest Officer, I swear to Drunk, I am Not God.
    • SVA Brewer With Over 100 Brews From United States of America

Post #4 made 4 years ago
I was reading in Mosher's Radical Brewing how to properly deal with oatmeal to break it down. Definitely more involved than what I've been doing. He mentions using "quick oats" for a single infusion though.
    • BME Brewer With Over 20 Brews From United States of America

Post #5 made 4 years ago
Yes, there are Quick Oats, Flaked Oats-Wheat-Barley-Corn , and Torrified Wheat,

Corn Meal/Polenta /Breakfast Corn Flakes are Much more available and Cheaper than Flaked Corn.

Raw Oats/Groats have Much Better Flavor than Rolled/Flaked Oats.

Dryed Barley has A great flavor, that is Lost when Malted.

And for a DRY Pilsner, 30%-40% Cereal Mashed Rice is a way the make "Lite" beer.

That is why I Posted the Gelatinization Temperatures and Why topic at

http://www.biabrewer.info/viewtopic.php?f=41&t=3058
Honest Officer, I swear to Drunk, I am Not God.
    • SVA Brewer With Over 100 Brews From United States of America
Post Reply

Return to “From Mash to Lauter (Water to Sweet Liquor)”

Brewers Online

Brewers browsing this forum: No members and 3 guests