so i've only malted oats 3 times now. my barley malt comes out great, and two times previously i've malted oats, they smelled phenominal during the boil, but lost it when poured from the keg....
when i was googling a good kilning temp, i saw an article about the grassy flavor, and they talk about raising the ph of the soak water to 9.5....they said that it changed it from 'lawn trimmings', to a bowl of oatmeal flavor?
could anyone explain why/if that makes sense? is "grassy" acidic or something?
when i was googling a good kilning temp, i saw an article about the grassy flavor, and they talk about raising the ph of the soak water to 9.5....they said that it changed it from 'lawn trimmings', to a bowl of oatmeal flavor?
could anyone explain why/if that makes sense? is "grassy" acidic or something?