Some people (like Biermuncher) use a 1/2# in many (LIKE ALL)of their batches, just to make sure they don't get a stuck sparge. I don't know of any adverse effects in that quantity.(They are inert)
I never had any changes in lautering when I switched to Maris Otter. I didn't change my mill settings and I used the same water:grain ratios that I had originally established in the recipes. Maybe you just had one of those days?Is Maris Otter more prone to stuck sparges than good ole american 2-row?...Are we supposed to use a different water/grain ration than the usual 1.25/pound?...
I never had any changes in lautering when I switched to Maris Otter. I didn't change my mill settings and I used the same water:grain ratios that I had originally established in the recipes. Maybe you just had one of those days?
I've researched this a bit.
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