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43482Re: Malting

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  • waljaco
    Mar 3, 2013
      Green malt is used by homedistillers for converting. You need to wet dried malt anyway to activate the enzymes.

      --- In new_distillers@yahoogroups.com, "ballard_bootlegger" <meriwetherdistilleries@...> wrote:
      > Hello my favorite forum. I have malted barley in the past so I am familiar with the process. Now I am considering sprouting some grain and tossing that right in the kettle to convert my non-malted grain.
      > My question, "Is the kilning/drying actually necessary for conversion?"
      > A beer brewer reminded me about the wet milling issue and I figured there's no need to count on the minimal malt for starch so no need to crack. Without cracking, though, are the enzymes still dispersed? Has anyone ever mashed non-heated or dried malt? If so, did the wet malt have less of the flavor you'd normally expect from your malt, pre and post distillation? Is it even called malt if it hasn't been roasted or dried?
      > Thanks!
      > Whitney.
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