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Old 12-13-2012, 05:39 AM   #1
jacobi3232
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Nov 2010
JBER / Anchorage, Alaska
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I have my Heff in the secondary right now, and I also have a 1/2 pound of flake wheat left from my brew day. Has anyone ever thrown the dry flaked wheat into the secondary? Just something running through my head, so any help would be great!
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Old 12-13-2012, 05:45 AM   #2
runningweird
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Dec 2009
State Line, PA, Pennsylvania
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if you want a sure fire way to give yourself a nasty lactobacillus infection go right ahead. Grain harbors bacteria naturally, that's why we mash at high temperatures for so long, it extracts the sugars and proteins we want as well as kills off the little buggers so we don't get sour mashes.

don't do it. unless you want a sour beer then go right ahead. it won't add any flavor that I can think of on its own

if you do it take pictures and keep records.
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Old 12-13-2012, 06:29 AM   #3
jacobi3232
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Nov 2010
JBER / Anchorage, Alaska
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Well, I was hoping for some better news. Thank you for the information.
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Old 12-13-2012, 03:04 PM   #4
highgravitybacon
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Sep 2012
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Quote:
Originally Posted by jacobi3232 View Post
I have my Heff in the secondary right now, and I also have a 1/2 pound of flake wheat left from my brew day. Has anyone ever thrown the dry flaked wheat into the secondary? Just something running through my head, so any help would be great!
You have to mash it. Otherwise it would be like adding 1/2 lb of bread flour to your finished beer.

 
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