I've heard Jamil Z. from the brewing network recommend re-mashing malt extract with a handful of two/six row to improve ferment-ability. Since the extract producer is attempting to please a larger customer base, they choose a middle of the road mash temp and thus a middle of the road ferment-ability. If making a high gravity beer, increasing ferment-ability of the extract could greatly improve the finished product. I want some empirical data on this topic before I attempt.
- Did this work for you?
- Did you lose extract in this process? (i.e. did the grain suck up sugar, etc.?)
- Based on your experience would you recommend the process to others?