I]'m planning on making a stout tomorrow so I took 100 grams of 75% ale malt / 25% roasted barley and added it to 250mls of water in a saucepan. Heated it to 68, left for twenty minutes then returned and raised it back up again. 45 mins all up.
I then added a tablespoon of dry ale malt/roast barley to the mix and covered it with glad wrap.
The problem is, I didn't go to the sanitary lengths I usually go with when brewing beer (I was in a rush). All the equipment was clean enough for everyday food handling but not fully sterilised.
Since I am aiming for an infection, does that matter at all? =)
I then added a tablespoon of dry ale malt/roast barley to the mix and covered it with glad wrap.
The problem is, I didn't go to the sanitary lengths I usually go with when brewing beer (I was in a rush). All the equipment was clean enough for everyday food handling but not fully sterilised.
Since I am aiming for an infection, does that matter at all? =)