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Thanks!

Just wondering if anyone has a recipe similar or simulating Hoegaarden, the Belgish wheat beer? thanks! p

Ah, yes, that makes sense. I wondered that it didn't apply.

Does Le Chateier's principle apply to enzymes? Specifically, does the principle apply the enzymatic reaction during conversion of starches into sugar? Or, more simply, will enzymes convert more starch into sugar if the sugar concentration is less? Or, even more simply, will I get better...

Ah, I see. Thanks all.

Hi, are there any malt whisky makers out there that can help me with mashing? I have gleaned that for beer one often starts mashing at around 45 degrees C, but that for whisky it is higher. Like 62 degrees C. Does anyone have a 'recipe' that they use to make all barley whisky? thanks, p

Thanks, so what you're saying is that kilned malt would have a lower moisture content than the starting grain.

Should my kilned malt weigh the same as my starting grain? thanks p

Okay, thanks. So the main reasons seem to be so that you can knock the roots off, and also you can store it when it's dry.

Hi all, When starting from grain, why kiln the malted barley? Why not go straight from wet malt to mash? thanks p