dhammers91
Well-Known Member
I have been brewing for a year now. I am having a slight brain fart. I am making an all-grain moose drool clone. So there is a lot of dark malts. I am wondering if I am supposed to crush those dark specialty grains? Or leave them whole? For some reason I thought I read somewhere that grinding specialty malts makes them more bitter. And my last question is, if I do an extract or mini mash, should those specialty or steeping grains be run through the mill as well?
Thanks for the help! Sorry about the brain fart!![Big Grin :D :D](data:image/gif;base64,R0lGODlhAQABAIAAAAAAAP///yH5BAEAAAAALAAAAAABAAEAAAIBRAA7)
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Thanks for the help! Sorry about the brain fart!
Sent from my iPhone using Home Brew