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  1. E

    re-roasting specialty malt

    Hi. I have found no information on this... To get different flavors... Is it possible to toast light(or whatever color) crystal malt and get anything other than a darker crystal malt, by using low temp/ high temp/ pre soaking the grains..? How does this relate to other specialty grains? thanks e
  2. E

    How much starch is too much?

    Hi. I wan't to use 7 ounces of melanoidin malt in an extract brew of 5.5 gallons. I could do a mini mash, but will avoid it if possible. I read that there is small amounts of starch in crystal malts (I dont know how much), but still you can use it without mashing. So I wonder how much starch...
  3. E

    Maltodextrin's fermentability in Beersmith

    I wonder why adding maltodextrin(MD) to a recipe in Beersmith raises the OG (as it should, I presume), does not change the FG, and increases the estimated amount of alcohol in the recipe? Surely Beersmith can not mean that MD is 100% fermentable. Adding maltodextrin to the recipe makes it hard...
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