Wellsy wrote:Have you ever tried drying it in a bbq smoker Bryan to get that smoke flavour, or do you not enjoy the Smokey whiskeys
RuddyCrazy wrote: I never thought about it until Sam mentioned it so this time I just heated some water up in my 10 litre SS stock pot to 30C then gave the grains the first steep, about 8 later the water was cold so did it again and again next morning then 24 hours after steeping and resting they were thrown into my malting trough and this time I put a sleeping bag over the lid. As the sheet was still damp from the last batch I just put it in and daily I gave the grains a spray of warm water with a spray bottle.
Wellsy wrote:Yep
Angel yeast, 1118, and standard yeast, we might need a group buy on freezers :laughing-rolling:
Sam. wrote:Only problem I can see is the crack consistency may be different if it is cracked damp then dried if your using a traditional mash/lauter/sparge. If doing a BIAB then all sweet :handgestures-thumbupleft:
Wellsy wrote:How do you seperate the shoots from the grains Bryan ?
RuddyCrazy wrote:cool mate get this going so we can get a group buy going :handgestures-thumbupleft: now the best price I saw on research was that $103 for a 500 gram brick so if you can do better then go for it :handgestures-thumbupleft: :handgestures-thumbupleft: :handgestures-thumbupleft:
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