You will need some base malt for your partial - cant' just be flaked and roast barley as there are no enzymes to convert starch in the flaked barley.Hmmm , i could probably do a partial?
use extract for the pale malt and use BIAB for the flaked and roasted barley?
I have heard that to get the 'sour' taste you can leave a pint of wort (before yeast) sitting around for about a week with no lid and then boil up and add to fermented/ing wort?
Is this normally done?
Thanks for the help and replies everyone,
This will be a good reason to get into BIAB
Snow:
A couple of questions,
Super Alpha hops, can i just use POR hops? As i already have these.
This is probably a spastic question but flaked (or rolled) oats, are these the same oats as the ones for breakfast cereal?
Lastly, regarding the boiling of the hops, wouldnt you do this before adding malt extracts as wouldn't this decrease the hops efficiency by having a high gravity?
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