Timeline for Can you use only malted wheat to brew?
Current License: CC BY-SA 3.0
5 events
| when toggle format | what | by | license | comment | |
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| Jan 27, 2014 at 16:15 | comment | added | Denny Conn | Isn't the OP talking about using unmalted wheat? That's the way I read it. | |
| Feb 14, 2012 at 19:21 | vote | accept | CommunityBot | moved from User.Id=1843 by developer User.Id=20199 | |
| Feb 14, 2012 at 19:21 | comment | added | Jeremy Holovacs | cool! It may require a bit more effort than the barley as @Hopwise suggested, but with the RIMS component I'm building and a false bottom I'm thinking I might be able to pull it off... interesting novelty factor. | |
| Feb 14, 2012 at 18:11 | comment | added | mdma | +1 I believe 60 °L is a minimum for self-converting, although I see wikipedia disagrees with me!:-D With typical malts (particularly in Europe) around the 100-120°L mark, I figured that's where the 50% upper limit on adjuncts comes from, (60% if you can add some 6-row or higher enzyme malt.) | |
| Feb 14, 2012 at 18:03 | history | answered | JoeFish | CC BY-SA 3.0 |