bluc wrote:Wondering tas did you sparge squeeze or ferment on the grain?
:text-+1:
Just read this whole thread and am keen for a try, what did you do tas?
bluc wrote:Wondering tas did you sparge squeeze or ferment on the grain?
OzzyChef wrote:bluc wrote:Wondering tas did you sparge squeeze or ferment on the grain?
:text-+1:
Just read this whole thread and am keen for a try, what did you do tas?
bluc wrote:How did you get on with second lot tas did you use same method? What was your sg?
bluc wrote:Thats awesome if you can grab 1.07 and can sparge the cracked corn then i cant wait to give it another go
TasSpirits wrote:bluc wrote:Thats awesome if you can grab 1.07 and can sparge the cracked corn then i cant wait to give it another go
The distillers malt I am using has a higher DP than a standard beer malt, combined with the enzymes this is what is probably giving me a high SG, just something to think about. :handgestures-thumbupleft:
crow wrote:TasSpirits wrote:bluc wrote:Thats awesome if you can grab 1.07 and can sparge the cracked corn then i cant wait to give it another go
The distillers malt I am using has a higher DP than a standard beer malt, combined with the enzymes this is what is probably giving me a high SG, just something to think about. :handgestures-thumbupleft:
Where do you get that? Do you know by chance the DP of it and all important how does the taste compare? ( malt carry over)
crow wrote:TasSpirits wrote:bluc wrote:Thats awesome if you can grab 1.07 and can sparge the cracked corn then i cant wait to give it another go
The distillers malt I am using has a higher DP than a standard beer malt, combined with the enzymes this is what is probably giving me a high SG, just something to think about. :handgestures-thumbupleft:
Where do you get that? Do you know by chance the DP of it and all important how does the taste compare? ( malt carry over)
Psykamaholik wrote:Are you going to triple still it too?
Swedish Pride wrote:stout malt huh, never tried that, I bet it's a big diff compared to a "normal" base malt
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