COLObrewer
Well-Known Member
Hector, are you certain you are getting full modification of the barley in your initial malting process? If so, how do you know this? I think this is possibly the root of your problem, even crappy barley should yield more gravity points than you are getting.
Also, its kindof hard to measure such small amounts of product consistently, you may try a larger sample.
Also, a big part of the "malty" flavor of crystal comes from the kilning process which caramelizes the sugars within the grain. Your stewed malt should be sweet but it will not be very malty until it is kilned.
Also, its kindof hard to measure such small amounts of product consistently, you may try a larger sample.
Also, a big part of the "malty" flavor of crystal comes from the kilning process which caramelizes the sugars within the grain. Your stewed malt should be sweet but it will not be very malty until it is kilned.