Scorched Malt
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Scorched in the mash? As long aseverything converted you'll be mostly fine. I say mostly cause you might get a slight burnt taste. Depends on how scorched you are taling about.
Oddly enough that burnt taste seems a lot like smoked malt taste.
If you get it, lagering your secondary it will help reduce it.
Oddly enough that burnt taste seems a lot like smoked malt taste.
If you get it, lagering your secondary it will help reduce it.
graemkoek...
are you an all grain brewer or are you using malt extract syrup/powder?
are you an all grain brewer or are you using malt extract syrup/powder?
graemhoek said:
I was just trying to clarify what you meant by "malt" in the original thread. I had assumed you meant extract, but Denny had assumed all grain.
The "converted" question from you made me wonder if you meant extract. (FYI: Conversion is when the starch in the grain changes into sugar during the mash.)
I'll go back to sipping my sissy stuff beer now.
My OG was a little low. Given I didn't know what conversion was and I only boiled my mash for about 2 hours that might explain it... crap. Well... I'm looking forward to some watery honey weiss.... live and learn.
Maybe I can add some extract before I add my yeast... when my wort cools enough. Would that be silly? (I am quite silly)
Maybe I can add some extract before I add my yeast... when my wort cools enough. Would that be silly? (I am quite silly)
chillHayze
Well-Known Member
graemhoek said:
Boiled the mash?? Add extract to cooled wort?? What??
graemhoek said:
Did you actually boil the mash? If so, you probably did not get any conversion at all. The enzymes that change the starch to sugar are de-activated at temps above 170ish.
As for the extract, you can always boost a grain batch with extract if you want. Add some to water, boil, and throw it in.
-walker
graemhoek said:
Ok... this batch might not turn out like you expect.
I suggest reading over www.howtobrew.com to get the basics down. He starts with extract brewing, then extract+grain, and then all grain.
-walker
graemhoek said:
Yeah, you might want to read howtobrew.com.
Your OG should be way above 1.0... like 1.040 or more. When it's done, it'll drop closer to 1.01-ish.
-walker
graemhoek said:
good luck. post back with updates so we can track how it turns out.
graemhoek said:
If it wasn't, we'd all be dead.
Do a bit of reading, ask a few more questions, you'll be making good non-sissy beer in no time.
Evan!
Well-Known Member
graemhoek: well, unless you want extremely low alcohol and low-taste beer (especially low-bodied), I would take your own advice and supplement with more sugars, from extract if possible. Just order some light- or weizen-dried-malt-extract, boil it with some hops for awhile (use pellets for better utilization, unless you want to go through an entirely new 60-min boil), cool it down to match the temp of your existing wort, then strain it into the fermenter. The sooner you do this, the better off you'll be. If the yeasts have already finished their first run by the time you add this supplementary sugar, then they might have a hard time starting back up. You could always make a starter, however, which would help. Good luck!
Well, one thing that the OP mentioned in his intro thread was:
That makes this entire process a lot more difficult. Adding some DME would be the east answer, but that doesn't sound like it's an option. He might have to do more with other adjunct grains that we would do with our own beers, I don't know.
That makes this entire process a lot more difficult. Adding some DME would be the east answer, but that doesn't sound like it's an option. He might have to do more with other adjunct grains that we would do with our own beers, I don't know.
Well, then add some Amylase Enzyme then mash with your non-diastatic grains at 150 to 158 for an hour.
There are a few websites out there about brewing gluten free beer:
http://www.fortunecity.com/boozers/brewerytap/555/gfbeer/gfbeer.htm
has some info on malting gluten free grain etc.
There are a few websites out there about brewing gluten free beer:
http://www.fortunecity.com/boozers/brewerytap/555/gfbeer/gfbeer.htm
has some info on malting gluten free grain etc.
