poggor Well-Known Member Joined 3/5/11 Messages 216 Reaction score 45 12/10/14 #1 Just done a few batches of my first hefeweizen and I noticed that I have had a lot more volume loss to grain than in previous batches. Is this a feature of a wheat? does it absorb more water?? cheers g
Just done a few batches of my first hefeweizen and I noticed that I have had a lot more volume loss to grain than in previous batches. Is this a feature of a wheat? does it absorb more water?? cheers g
pk.sax RIP bum Joined 19/8/10 Messages 4,362 Reaction score 415 12/10/14 #2 It basically grinds to flour so has amazingly large surface area to absorb water. I've never paid attention but I thought it'd actually convert off with very little left behind. Guess not.
It basically grinds to flour so has amazingly large surface area to absorb water. I've never paid attention but I thought it'd actually convert off with very little left behind. Guess not.
Dan2 Well-Known Member Joined 12/1/13 Messages 230 Reaction score 64 Location Koppio 13/10/14 #3 My experience goes the other way - Higher % wheat grist gives me more pre boil volume than expected. I figure as it has no husk, most or all dissolves
My experience goes the other way - Higher % wheat grist gives me more pre boil volume than expected. I figure as it has no husk, most or all dissolves
