I'm curious about wet milling. How much water is added to the unground malt and how long is it allowed to soak in before milling? How much different does the mill need to be from a typical dry mill? I understand that the main effect is to keep the husk more intact (limiting the tannin leaching into the wort) and reduction of flour.... anything else? By keeping hulls more intact is lautering affected? Any input would be greatly appreciated.
Colin Westcott
Midnight Sun Brewing Co.
Anchorage, AK
Colin Westcott
Midnight Sun Brewing Co.
Anchorage, AK
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