Androshen
Well-Known Member
As I am preparing to delve into my first attempt at home brewing I find myself reading furiously to make sure I "do things right" ....
One question that I have come up with is this ... do I need to malt my grains? Or will simply roasting them in the oven be sufficient?
I seem to see schools of thought regarding both choices so I will hold off a bit to gather more opinions for me to use in making my decision.
I currently have 3 grains that I will be using ... buckwheat groats, white quinoa and millet.
Is malting the grains necessary? If not, what does it add to the beer to do so and what would I be missing out if I simply roasted the grains as is?
If I malt the grains, are there any problems with malting the above grains that I should be aware of?
One question that I have come up with is this ... do I need to malt my grains? Or will simply roasting them in the oven be sufficient?
I seem to see schools of thought regarding both choices so I will hold off a bit to gather more opinions for me to use in making my decision.
I currently have 3 grains that I will be using ... buckwheat groats, white quinoa and millet.
Is malting the grains necessary? If not, what does it add to the beer to do so and what would I be missing out if I simply roasted the grains as is?
If I malt the grains, are there any problems with malting the above grains that I should be aware of?