blond.chap wrote:Hey mate,
Barley is the most important part to crack as it contains the amylase enzymes which break up the starch. So even though your corn was nice and mushy, there weren't any enzymes in there to make sugar.
AussieDistiller1989 wrote:Any tips on how I can get a better
crow wrote:umm are you planning on "roughing up" malted grain with you hands :? . If so nar that ain't going to cut the mustard by a long shot bud . you are going to have to grist it some how end of story if nothing else use a brick as a grinding stone
BackyardBrewer wrote:Sam my rough crush method for smallish batches was stuff the grain flat in a pillow case and a rolling pin on the bench. Bash away. It's almost impossible to make it too fine like this.
Of course if your trying to do 25kg in a go they won't work but 5kg? This is easy and fast.
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