So a few weeks ago I'm getting geared up to do a Sierra Nevada Pale Ale clone. It called for a couple different kinds of malt (1/2# Crystal 30L & 1/2# Carapils). So I'm in the kitchen with the grain and the rolling pin and she starts giving me the "What are you doing that for? Why don't you just put it in the food proccessor... it will be so much quicker.". I reluctantly agreed despite the feeling I had that this short cut could come back to haunt me.
So today I'm in my LHBS and one conversation led to another and I mentioned I did this. The guy there said that this could be a problem - that if I obliterated the grains that it would release too much tanins and that could be problematic. Well I didn't pulverize the little buggers, but I imagine that I did inflict more violence on then than I would have with a rolling pin.
So... What's are your thoughts on my lapse in judgment and the effect that it could have on the batch?
Thanks!
So today I'm in my LHBS and one conversation led to another and I mentioned I did this. The guy there said that this could be a problem - that if I obliterated the grains that it would release too much tanins and that could be problematic. Well I didn't pulverize the little buggers, but I imagine that I did inflict more violence on then than I would have with a rolling pin.
So... What's are your thoughts on my lapse in judgment and the effect that it could have on the batch?
Thanks!