[Mod: distilling is normally off-topic here, however, this question could equally be about making beer, since the primary subject is mashing/sparging and spent grain, so I'm keeping this question open ...
Aside from the fact that they're two different types of grain, how do the two malted grains differ in terms of their effects in beer such as flavor, body, head, etc. when used as base malts?
If I were to grow barley, is there a known ratio for pounds of malted grain per square feet of planted crop? Edit: Someone from twitter posted this: ...
Of the whiskey in a barrel, what % of it is barley? From what I understand, to make wort only 20% of spent grain is left. This leads to a figure of 80% of the grain dissolved in the wort. After ...
I will have access to wheat and barley, only fresh, nothing malted. I have been reading online a little on malting. So this step doesn't seem to be an issue. My real issue is yeast. Assuming that all ...