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Old 10-31-2012, 12:22 AM   #11
Krazykripple
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i got into the habit of trying raw grain after i sampled some Crystal 60 on a whim. now i do every time i brew. delicious



 
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Old 10-31-2012, 12:42 AM   #12
WesleyS
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I usually snack on a bit of pre-crushed grain while I'm crushing. I like the flavor.



 
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Old 10-31-2012, 12:50 AM   #13
ffaoe
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On my last batch of beer i took a handfull of spent crystal malts grains and added it into a small loaf of bread. it tasted good and added a little bit of texture inside the loaf

 
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Old 10-31-2012, 01:19 AM   #14
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I'd love to pour milk over some M.O. and have it for breakfast, but I refuse to waste it!!
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Old 10-31-2012, 01:09 PM   #15
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I have sprinkled spent grains over my homemade bread which is good, and tried eating them straight up but that's not very good.
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Old 10-31-2012, 03:12 PM   #16
naiek
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I usually eat some right out of the bag, uncrushed, when I'm weighing out my grist

 
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Old 10-31-2012, 05:24 PM   #17
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I cook with it, FTW!

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Old 10-31-2012, 05:51 PM   #18
Halbrust
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How much can you tell of the final product from eating the raw grain?
I know a lot of people sample grain at their LHBS, but what does that really tell you?
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Old 10-31-2012, 06:04 PM   #19
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I could almost pour milk over some special B and have it for breakfast.

 
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Old 10-31-2012, 06:24 PM   #20
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Quote:
Originally Posted by Halbrust View Post
How much can you tell of the final product from eating the raw grain?
I know a lot of people sample grain at their LHBS, but what does that really tell you?
Next time you visit your brew shop, do a side by side taste test of the different base malts. Taste different crystal malts, American vs. English, etc.. It just helps you familiarize yourself with some of the subtleties each will impart. You won't get the final product, but it really does help you learn each ingredient. Follow this with some SMaSH brews (split these batches to test multiple yeast strains), then do it again, and add one specialty malt on a follow up brew day.



 
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