dan_the_frog
Member
Hello to all,
I have read that alots of peoples don't crush the dark grain( Black malt, chocolat malt, roasted barley, etc. ). If I want to do a stout, which have great amount of dark grain, should I crush them or not
Thanks
Danny
I have read that alots of peoples don't crush the dark grain( Black malt, chocolat malt, roasted barley, etc. ). If I want to do a stout, which have great amount of dark grain, should I crush them or not
Thanks
Danny