dhammers91
Well-Known Member
I have been brewing for a year now. I am having a slight brain fart. I am making an all-grain moose drool clone. So there is a lot of dark malts. I am wondering if I am supposed to crush those dark specialty grains? Or leave them whole? For some reason I thought I read somewhere that grinding specialty malts makes them more bitter. And my last question is, if I do an extract or mini mash, should those specialty or steeping grains be run through the mill as well?
Thanks for the help! Sorry about the brain fart!
Sent from my iPhone using Home Brew
Thanks for the help! Sorry about the brain fart!
Sent from my iPhone using Home Brew