Recent content by Royster B Brewing

When it comes to the proteins that become gooey in cornmeal, which beta Glucan make up the bulk, I put it in with 1/4 of the grist and hold between 113°F-116°F for 30-35 minutes for a beta Glucan rest, the same when using wheat, rye especially, oats, etc., which breaks that gummy/gooeyness down...