Hi,
I will brew this from the grain. If for example Just 10% of barley germinated do its enzymes sufficient to disjoint all of its starch?
I mean at this situation 12 or more hours of mashing will work theorically?
I will brew this from the grain. If for example Just 10% of barley germinated do its enzymes sufficient to disjoint all of its starch?
I mean at this situation 12 or more hours of mashing will work theorically?
