MrAverage
Well-Known Member
I searched the forum and found a number of posts discussing the diffrences and simarities between torrified and flaked wheat, but none of them answered my questions -
What if anything is the flavor differnce between the two? and
When brewing an English Bitter that calls for torrified wheat, is flaked wheat a close substitute?
I understand the physical differences betwen them. I am interested in the flavor and other practical differences (i.e head retention, color, ) that would warrant me buying torrified wheat instead of flaked when making English Bitters and ales.
Thanks
What if anything is the flavor differnce between the two? and
When brewing an English Bitter that calls for torrified wheat, is flaked wheat a close substitute?
I understand the physical differences betwen them. I am interested in the flavor and other practical differences (i.e head retention, color, ) that would warrant me buying torrified wheat instead of flaked when making English Bitters and ales.
Thanks