by Retlaw02 » Tue May 21, 2019 7:21 pm
I use maze flakes the first batch (30lt) didn’t gelatinise like I thought it would so I now put it through my mill, I do the one step method heat the water to 90c tip it into my fermenter add the maze while stirring with a paint mixer on a drill, (it’s usually around 80c by the time I get all the grain in) wrap it all up for an hour or so and it looks right to me great porridge consistency, after that I mix in the milled malted barley and rye wrap it up again and leave it overnight, unwrap it and pitch the yeast when the temperature is low enough. I’m not very technical and don’t measure anything except grain and water,
Last edited by
Retlaw02 on Tue May 21, 2019 7:28 pm, edited 2 times in total.