Thank you for the quick replies!!! I can understand the oats, wheat, rye, and corn, but I'm doing a recipe that calls for a lot of flaked barley. In a previous post i asked if I can just use regular milled barley and got a definitive "NO". The recipe is for a Guiness clone and I'm just wondering exactly what the flaked variety does that the regular won't. Is it just the mouth feel? Will it help in making it darker? Oh sooooo many things to learn!
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