razyrsharpe
Well-Known Member
i just came into a half of a sack (27.5 lbs) of this grain. i am wondering how it works as the base malt in all grain recipes. has anyone used this in a SMaSH concoction? what did you find? how did it taste? everything i have read says that it needs a second grain to maximize efficiency in conversion. is this a hard and fast rule? what can i expect if i use it by itself?