I just ground my flaked barley for a stout very very fine in order to speed gelatinization. I looked at it afterwards and I'm noticing some husk bits. I had assumed that flaked barley was like oatmeal: no husk. So now I'm worried about tannin extraction. Should I be worried?
Q: How fine to grind flaked barley?
- Thread starter mew
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Edcculus
Well-Known Member
Flaked barley is already gelatinized. Thats the point of rolling, or "flaking". Its also dehusked. You must be seeing husks from something else. While you didn't need to grind them, it can't really hurt. Just be careful of a stuck sparge.
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