When buying Pale malt ( Maris Otter) do you think it varies I have always bought Warminster floor malt, now you can buy freshly crushed Maris Otter do you lads think there is a difference between malts that are crushed fresh or not ?.Or from different maltsters ?. eg Fawcett.
cheers
fisherman
Which Malt To Choose
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coatesg
Re: Which Malt To Choose
Yes there are differences, but I wouldn't worry too much about it, since you'll have seasonal variation anyhow. The only difference comes if you have old malts that have gone a bit slack or worse - you shouldn't get any slack malt from a retailer or maltings ever - generally only an issue when it's been sitting around for a while.
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fisherman
Re: Which Malt To Choose
Hello coatesg,
Thanks for the advice,
I cannot decide if buying a floor malt as warminster who have crushed it. Compared to a wholesaler/retailer who might over crush or under crush I have never had set mashes, Can you tell me if I mash at higher temp will the beer turn out with more unfermentable dextrins and if so what temp
cheers
fisherman
Thanks for the advice,
I cannot decide if buying a floor malt as warminster who have crushed it. Compared to a wholesaler/retailer who might over crush or under crush I have never had set mashes, Can you tell me if I mash at higher temp will the beer turn out with more unfermentable dextrins and if so what temp
cheers
fisherman
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steve_flack
Re: Which Malt To Choose
To be honest the majority of the retailers who sell malt buy it in crushed themselves from the maltsters (some do crush their own though).
As to your mash temp question - yes, a beer mashed warmer (with all other things equal) will be less fermentable. The range is not that wide as we're talking 64C for dry and 68-69C for less fermentable. Without a properly calibrated thermometer you could easily think you're mashing at a certain temperature (because your inaccurate thermometer tells you so) and actually be several degrees off.
As to your mash temp question - yes, a beer mashed warmer (with all other things equal) will be less fermentable. The range is not that wide as we're talking 64C for dry and 68-69C for less fermentable. Without a properly calibrated thermometer you could easily think you're mashing at a certain temperature (because your inaccurate thermometer tells you so) and actually be several degrees off.
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Wolfy
Re: Which Malt To Choose
Wow, that's really .. intersting.steve_flack wrote:To be honest the majority of the retailers who sell malt buy it in crushed themselves from the maltsters (some do crush their own though).
The LHBS where I used to buy my crushed grain from once told me it should be used within a few days for maximum freshness and that he could taste the difference (in a bad way) if it had been crushed and stored much longer than that. I'm not sure the grain wholesalers even offer a pre-crushing service here.
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coatesg
Re: Which Malt To Choose
I (used) to buy pre-crushed (and still have a load of it to use). Never noticed the difference between the start and end of the sack, even over about 4-6 months - I store it in a well sealed tub in a cool place - seems to be fine and never noticed it going slack at all.