bt1 wrote:Malted rye is the go. Simple crushed or ground raw rye has jack all flavour and I’ve read posts by kiwi and others to read the disappointment after so much effort.
Malted Rye has the diastatic power(call it ability to convert starch to usable sugars) of recycled earth friendly used toilet paper. It’s lucky to convert itself let alone another grain.
bt1 wrote:As mentioned rye has the diastatic power of wet cabbage so your not going to get heaps of sugars so up to you…pull the pin earlier and add 5 – 8kg of dissolved sugars or as Kravin suggests and sounds and looks bloody tasty LME or DME as you prefer.
WTDist wrote:what are rice balls he mentioned in first post? Is it just rice to bump up the starch content or something else? I assume rice is fairly neutral? he also mentioned liquid enzymes
bluc wrote:Is it still classed all grain if extra enzymes are used. :think:
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