TLAR
New Forum Member
Has anyone tried to separate the shell from the kernel when milling barley to only use the kernel when mashing? Thus to prevent the bitterness from from the shell getting into the wort?
Maine Homebrewer said:Ideally they don't contribute any flavor at all.
I do a decoction mash, which means that to raise the temperature of the mash I remove a third of it (hulls and all), bring it to a full boil, and mix it back in. I've never had any problems with tannins in my beer.
Maine Homebrewer said:You need the hulls to provide a place for water to flow. Otherwise it gums up. As long as your temps aren't too high, the bitterness (tannins) will stay in the hulls.
morticaixavier said:if your pH is off you WILL get tannins from that but if it's on target (<6 or so) you're golden and don't have to stress about temps.
TLAR said:But do the hulls contribute to any other taste than bitterness?
brewfun said:morticaixavier said:if your pH is off you WILL get tannins from that but if it's on target (<6 or so) you're golden and don't have to stress about temps.
Methinks that if one's pH is 6 or above, one will not have much conversion. Definitely a differing set of problems than what the OP was asking.
morticaixavier said:I can't see that a pH of 6 would mean no conversion. how do you figure that? ideal range is 5.2-5.8 with a sweet spot being 5.3-5.5. 6 isn't going to stop conversion