I aware that conditioning malt before milling softens the husk making it more pliable, (something about the acrospire? Idk if thats right) creating better filter etc etc, but whats the science behind conditioning that helps reduce oxygen ingress into the malt compounds?
Science behind malt conditioning
- Thread starter MHBT
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Nothing to do with the acrospire.
Wet conditioning makes the husk more pliable, which reduces husk shredding during crushing/milling. This can reduce tannin extraction in the mash, due to reducing exposed husk surface.
It can also provide better lautering properties, and helps preventing a stuck mash.
Reducing oxidation? Not clear to me, how.
Maybe a LoDO brewer can shine some light on that.
Wet conditioning makes the husk more pliable, which reduces husk shredding during crushing/milling. This can reduce tannin extraction in the mash, due to reducing exposed husk surface.
It can also provide better lautering properties, and helps preventing a stuck mash.
Reducing oxidation? Not clear to me, how.
Maybe a LoDO brewer can shine some light on that.
The site that shall not be named says:
See also : http://braukaiser.com/wiki/index.php?title=Malt_Conditioning
- Allows for coarser crush
- Coarser crush improves lautering
- Coarser crush inhibits LOX
See also : http://braukaiser.com/wiki/index.php?title=Malt_Conditioning
That said, the rest of the discussion is continued in the LoDO subforum:
https://www.homebrewtalk.com/threads/is-conditioning-grains-critical-when-lodo-brewing.700849/
This thread is now closed.
https://www.homebrewtalk.com/threads/is-conditioning-grains-critical-when-lodo-brewing.700849/
This thread is now closed.
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