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 ...
  • 4,736
4 votes
Accepted

What happens if you mash only roasted grains?

It's not really mashing if there are no enzyme present. It's just a big steep. But for the sake of argument... Yes, it's mostly starches. Depending on the speciality malt being 'mashed' in this ...
  • 36.2k
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 ...
  • 148
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 ...
2 votes

What to do with not so de-husked Carafa 3 when brewing black AIPA?

I think you're good, if you're cold steep gave you the color and flavor you wanted. Just a note. Tannins give the bitter astringency and are only extracted from husks when ph is above 6.0 AND temp is ...
1 vote

Extract American Wheat Specialty Grain recommendations?

I would suggest steeping a pound of Carapils. It will improve the grainy flavors that you just can’t get from extract alone, and since it is already converted (caramel/crystal malt), no mashing is ...
  • 3,317
1 vote

Extract American Wheat Specialty Grain recommendations?

IMO you've got a nice beer here that will be really drinkable for the season when it's ready in a few weeks. Really, there isn't a need for specialty grains unless you want to just add them out of ...
  • 1,636
1 vote
Accepted

Typical Steeping Quantity

Grain absorbs approx 1 litre per 1 kg, that's the only hard-and-fast rule, everything else depends on recipe and on what you're trying to achieve. Do I understand right that your fermentable base is ...
  • 1,488

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