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Old 05-14-2012, 11:45 PM   #21
Piratwolf
 
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Quote:
Originally Posted by the_bird
But it sure seems that you aren't going to get nearly as much color from it if you don't crush it. You just aren't going to have the same amount of surface area to extract the color from.

FWIW, this is the exact opposite of what I've heard JZ preach many times, that BP malt (or roasted barley), you really OVER-crush it (i.e. coffer grinder) to get the most color out.
I heard that statement as well from JZ. Grind it to a powder and sprinkle it over your grains at the end of the mash to get max color extraction w/o so much roast. Seems like Tasty recommended the same at another point.

And I dunno about disciple, but HBT + BN has really upped my brewing game!
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Old 05-15-2012, 03:28 PM   #22
tennesseean_87
 
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Quote:
Originally Posted by the_bird View Post
Other than flaked malts and maybe torrified wheat, I'm not sure what would be accomplished by *not* grinding a malt. You want the starch inside, how else you going to get it!
So you don't crush flaked stuff, right?
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Old 05-15-2012, 04:11 PM   #23
cheezydemon3
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Lol, right.

 
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Old 05-15-2012, 06:58 PM   #24
daksin
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Yup- nothing flaked gets crushed, and rice hulls, if you're using them, should be added after crushing.
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