Floury Malt

[ade1865]

My latest bag of malt from the maltsters appears to be quite floury. Mash's are slower than usual. Does anyone seive their malt to remove unwanted flour? Or does this waste a potential resource? Or conversely by using floury malt am I actually using less potential sugars than i think?

[boingy]

Don't sieve it. That there flour is the starch that you are turning into sugars.

[ade1865]

okeycokey, cheers Boingy

[Reaper]

Ive noticed this year sacks of malt are a little more floury that last years.

Paul

[Roger]

I noticed that in my last batch too. It was bottled yesterday and doesn't seem to have suffered any ill effects.

Roger

[scarer]

Is this pre crushed or whole?

If it's whole, we see this quite often at the brewery. Must just be the packing process and luck of the draw

[pantsmachine]

Ive noticed this year sacks of malt are a little more floury that last years.

Paul

Funny you should mention that Paul. Last 25kg sack of pale malt i received, 1st brew out of it, 1st ever stuck sparge! EEEK i said to myself, time to add underletting to my system.

[Parva]

I've also noticed much slower runoffs of late. However, on the plus side my efficiency has risen quite a bit no doubt due to the better crush.