Interestingly one of you said 'crack' describing the crushing process. I was pleased to hear that because my brewing vocabulaory comes mainly from C.J.Berry whoes books I devoured ages ago and he referred to 'Cracking the Malt'. In fact the first All Grain brewing I did I 'cracked' my grain with a rolling pin rolled over and over it. I cannot remember how long it took it was more than 50yrs ago. I am not even sure if you could buy ready 'cracked' grain then. Seemed to work OK for me. Extract brews have been the exception for me since then.
@@SoundzCool Indeed. Unfortunately that doesn’t mean it’s good though. I still can work out why we are pretty much the only country that buys crushed malt from maltsters. Many maltsters the world over dont even sell crushed malt
Interestingly one of you said 'crack' describing the crushing process. I was pleased to hear that because my brewing vocabulaory comes mainly from C.J.Berry whoes books I devoured ages ago and he referred to 'Cracking the Malt'. In fact the first All Grain brewing I did I 'cracked' my grain with a rolling pin rolled over and over it. I cannot remember how long it took it was more than 50yrs ago. I am not even sure if you could buy ready 'cracked' grain then. Seemed to work OK for me. Extract brews have been the exception for me since then.
How long would you say it’s fine to keep crushed malt before you would start to see some degradation in quality?
It 100% depends on the conditions the malt is kept in, some breweries can keep crushed malt for months.
@@SoundzCool Indeed. Unfortunately that doesn’t mean it’s good though. I still can work out why we are pretty much the only country that buys crushed malt from maltsters. Many maltsters the world over dont even sell crushed malt
I have the issue to understand what setting i need. 😅