8
votes
Is malt + wheat still a SMaSH?
I would think not. SMaSH means single malt and a single hops. The point is simplicity and purity, where emphasize the flavor of a single malt and single hops. Adding additional ingredients will change ...
- 150
6
votes
Accepted
Does Wheat decrease shelf life?
'Does that mean that wheat decreases shelf life[?]'
In certain instances, yes. Higher-protein wheat can lead to haze instability (you probably don't care in a wheat beer but you might in other styles)...
- 6,417
4
votes
Primary Fermentation Only Cuased Bubbles for 2 Days
First thing's first
Bubbles are not an absolute indicator of fermentation. The most reliable way to tell if your fermentation is "done" is to use a hydrometer, and once you find you are getting ...
- 608
3
votes
Are protein rests worthwhile in BIAB?
I do BIAB, and I don't think protein rest has much with extraction efficiency. Mashout temperature has, however: if wort has lower viscosity due to higher temperature, it will better flow from the ...
- 1,498
2
votes
Accepted
Does it make sense to steep wheat in cold water as it is heating up?
Either way will work and not make much difference. However, if you steep at 180 you'll denature the enzymes that convert the starches to sugar. The steep should be done between 145-160F for best ...
- 33.4k
2
votes
Can you use only malted wheat to brew?
I'm thinking you can. I was wondering the same thing last month. I had 7.5 lbs. of white wheat malt on hand and mashed it by itself. I used the brew in a bag method since I was concerned about a stuck ...
- 21
2
votes
Is malt + wheat still a SMaSH?
According to Drew Beecham's article in November/December 2012 Zymurgy and associated presentation (subscription required), the term SMaSH was coined on homebrewtalk.com and, of course means, Single ...
- 3,375
2
votes
Accepted
Should you put entire grain bill through Protein Rest?
I tried wheat and rye only twice. First time I put all my grain thorough beta-glucan and protein rests. There was little to no foam. Second time, I did it only on unmalted grain, malted rye and malted ...
- 3,718
1
vote
Accepted
Flaked Wheat vs Milled Unmalted Wheat
If the grist contains unmalted grains, typically the brewing process is to first cook the grains to their gelatinisation point. The gelatinisation temperature of wheat is about 51°C → 64°C (125°F → ...
- 2,060
1
vote
Is malt + wheat still a SMaSH?
Generally a SMASH is a simple recipe to experiment with a single ingredient at a time
To be true to the acronym one would only be able to play with base malts and bittering hops. But this isn't the ...
- 18.5k
1
vote
Should you put entire grain bill through Protein Rest?
I would do the whole grist as part of the rest. Just make sure your bag is not touching the bottom when you heat up the mash. There shouldn't be a problem
- 101
1
vote
Does Wheat decrease shelf life?
How can you ascribe it to the wheat? IPA also is much better fresh and young and has no wheat. I think it's more due to yeast character, but you'd have to define what it is you don't like abut them.
- 33.4k
1
vote
Can you use only malted wheat to brew?
A few years late but for future reference. I see most have answered the question with correct info regarding enzymes but there are ways. But really it boils down to this (no pun intended) using only ...
- 11
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