Hi guys
I have been experimenting with malting my own barley for a couple of months and made 3 batches with it so far.
The first 2 beers(a summer ale and a brown ale) turn out to have a very cloudy/opaque yellowish color and both had a grainy/wort like taste.
I was wondering if the cloudiness in the beer was due to proteins and if i used a protein rest in mashing if the issue was going to resolve.
Also can proteins impart a specific taste to the finished beer, if there is a high level of them in the malted barley and again is a protein rest going to help?
Thanks
I have been experimenting with malting my own barley for a couple of months and made 3 batches with it so far.
The first 2 beers(a summer ale and a brown ale) turn out to have a very cloudy/opaque yellowish color and both had a grainy/wort like taste.
I was wondering if the cloudiness in the beer was due to proteins and if i used a protein rest in mashing if the issue was going to resolve.
Also can proteins impart a specific taste to the finished beer, if there is a high level of them in the malted barley and again is a protein rest going to help?
Thanks