noggins
Well-Known Member
I've been using flaked wheat in place of spaghetti for calculations, since it will be cereal mashed to be pretty close to what flaked wheat is. it's not perfect, but it's probably as close as you're gonna get.
telling my wife about this, her reply was:
"its not going to taste like spaghetti...theres not going to be any meatballs in it...whats the f***ing point??"
haha!
I went ahead an plugged in torrified wheat in place of spaghetti but if you think flaked wheat would more closely approximate the actual outcome I'm all for it.
Awesome...I'll be starting in a few hours, may his pastaness be with me.
I may have missed it, but I'd definitely throw in a few handfuls of rice hulls.
Any last words of wisdom? I'm starting the spaghetti now.
wonder if I should use the spaghetti water for the mash?
turtle...are you still at:
3 lb 2row
4 lb spag
1 lb oats
Not sure you enough malt have to convert??
Don't want to discourage you in the middle, but I did have a homebrew that tasted strangely of tortellini recently. Good luck to you on not repeating the disaster.
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