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9 votes
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Does diastatic power reduce with age? Old grain

The only definitive information I could find specific to your question was in the book Malts and Malting: '[Malt] must be stored cool and dry in sealed stores [...] to arrest the decline in enzyme ...
Franklin P Combs's user avatar
5 votes

Found Old Grains - Usable?

I buy my 2-row in 40kg bags which lasts me one or two years, no problem there. The flavor is not an issue, the gravity will still be there. However, when it comes to speciality grain, if they are ...
Philippe's user avatar
  • 4,806
5 votes
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Can I clean and reuse a grain bag?

Absolutely! I rinse after use then throw them in with my laundry whites. Couple tips. These don't have to be sterile or even sanitized. A good rinse is really the only functional need they have. ...
Evil Zymurgist's user avatar
4 votes
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Cuisinart Burr Grinder for small amounts of grain?

I'll answer specifically for this type of mill. Since it uses grind plates, it should work. I would run a handful through to see what it looks like. Remember, you want the hulls to be more or less ...
CharlieHorse's user avatar
  • 1,152
4 votes

Found Old Grains - Usable?

I ordered too large of a bag of roasted chocolate grains, so I've had it two years now. I store it in a dry place, checking regularly to make sure the grains look and taste fine. I've used them in ...
Doh-a's user avatar
  • 148
3 votes
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What does a good grain crush look like?

That actually look really good. Looks like the moisture is keeping the husk from shredding and you have nice crush on the grain. I'm constantly pushing finer and finer for more efficiency. As we all ...
Evil Zymurgist's user avatar
2 votes

Crushing malt without a mill

One of my earlier attempts was to use a manual pasta maker in place of a crusher. First, I took out rollers and roughed and knurled them as much as possible using a couple files. Then I screwed it ...
Roman's user avatar
  • 1,498
2 votes
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Replace corn adjunct of recipe with...?

Sound more like a Cream Ale recipe, Blonde Ale shouldn't have corn. It can be up to 25% wheat though, I would replace the flaked corn with flaked wheat, or just 2-row to remove it completely. I've ...
Evil Zymurgist's user avatar
2 votes

What does a good grain crush look like?

In general, what you're looking for is removal of the husk and to increase the surface area to volume ratio, to a certain extent. Why to a certain extent? Flour has a very high surface area to volume ...
CharlieHorse's user avatar
  • 1,152
2 votes
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How to clean a cotton grain bag for reuse

For the sake of convenience I would replace them with nylon bags either from your LHBS or nylon paint strainer bags from your hardware store. The nylon bags clean very easily and have a very fine ...
Evil Zymurgist's user avatar
2 votes

Found Old Grains - Usable?

I have used grains that old and it's been fine. Maybe if you have some kind of super palate you might be able to tell the difference but my friends and I can't. The only time I would be cautious of ...
Bilbo Swaggins's user avatar
2 votes
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Interpreting how diastatic power impacts the mash

Malting companies will provide the DP values for each malt (at least some do, ie: https://www.simpsonsmalt.co.uk/our-malts/finest-pale-ale-maris-otter/) The process of "roasting" malts (...
Philippe's user avatar
  • 4,806
2 votes

Cuisinart Burr Grinder for small amounts of grain?

If it's just your specialty grains intended for steeping. You can grind with anything it to near flour since it will be in a grain bag.
Evil Zymurgist's user avatar
1 vote

When malting barley is it necessary to remove the small roots that grow on the grains?

@MikeyJY, they are called rootlets, and the main reason to remove them is that they contain tannins, and make your beer extra bitter, like in vegetal bitterness. They can also cause problems when ...
chthon's user avatar
  • 3,665
1 vote

Why do very dark roasted malts have such a high steeping yield?

Based on Palmer's supposed test setup (he describes it at the base of the table), I suspect the steeping thing might be related to the friability of the malts. For a simple steep those roasted malts ...
brewchez's user avatar
  • 36.2k
1 vote

Does diastatic power reduce with age? Old grain

Best I can do this evening is this, but I will dig further: http://onlinelibrary.wiley.com/doi/10.1002/j.2050-0416.2005.tb00646.x/full Here is PDF link: http://onlinelibrary.wiley.com/doi/10.1002/j....
Mr_road's user avatar
  • 7,048
1 vote
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Advice on a recipe

You do have enough Red-X. Especially with added caramel, it tends to bring some reddish hues. Carered would be best for this, but all caramel can help. Get your tools For recipe formulation, I ...
Mołot's user avatar
  • 3,718
1 vote

Replace corn adjunct of recipe with...?

I think wheat when I think fruit beers. So I'd say 1:1 replacement with wheat. You could experiment with traditional malted, flaked or torrified wheat. In some ways, the are similar in others they ...
brewchez's user avatar
  • 36.2k
1 vote

Added my Malt syrup and brought to a boil BEFORE my grain

Missed the steep Worse case scenario you extracted tannins from the husks (astringent mouth feel / bitter, not appropriate in any beer style). This happens when two conditions are met. 1) 170°F or ...
Evil Zymurgist's user avatar
1 vote

Has anyone ever tried soaking grains in bourbon instead of water before smoking malt? Any advice is appreciated too

I believe I have heard of it on Brewing Network, but my immediate problem would be, as @Dale mentioned, that you may end up with a boom and ash. Seems I am also answering after you already done it ...
Atron Seige's user avatar
  • 2,466
1 vote

What can I do with my spent grain after mashing?

When agricultural workers were supplied with beer during the working day by the farmer's wife, who was also the brewer ( Brewster ), water was added to the spent grains and hops and rebrewed to ...

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