Was taking inventory last night, and noticed I've got a 1-lb bag of flaked barley that drunk me must have ordered a few months ago.
Google tells me it "gives a dry, grainy flavor to beer, and improves head retention", and further suggests it goes well in stouts/porters. Anyone got a rule-of-thumb for using it? Like "don't use more than a pound in a 5 gal batch", or anything like that?
Google tells me it "gives a dry, grainy flavor to beer, and improves head retention", and further suggests it goes well in stouts/porters. Anyone got a rule-of-thumb for using it? Like "don't use more than a pound in a 5 gal batch", or anything like that?