Subject: Grain husks
Date: 1990-05-03 00:56:30 GMT
I have been reading up on all-grain brewing, and one constant seems to be that
you don't want to powder the grain husks. Their main contribution seems to be
unwanted tannins. There is never any mention of good contributions from the
husks. If that is true (if not, can someone enlighten me?), why not separate
the husks prior to mashing? A picture of winnowing wheat comes to mind.
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