just a piece of sanitized foil. if you boil the starter in the flask and put the foil on for the last few minutes of the boil that does it to.
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Why not take it one step further and go organic? I have been using continental malts but maybe this will encourage me to stick closer to home, I just found a guy in Reno that malts barley grown in colorado and it's all organic so hey maybe we are good to go. Might have to make my own specialty malts though.
AFAIK, most continental malts are organic.
...oh man you made it even harder lol. What does amount of time do to the mash. If I were to mash at 90 min instead of 60 what would that do? When is 60 better and when is 90 better?
I can't just toast after drying cause I need enzymes. The only thing I have found so far is that we are looking at 90-105f for pale malt and 'a little higher' for Mild although the site where I found the ' a little higher' advice had typos so the kilning temp given for pale was 95-105c which is WAY to hot as it would denature the enzymes so I am not trusting that much.Is it possible that the malt can take higher temperatures without losing enzymes in the kiln (vs the mash) because of the lower moisture?
Just a thought, I don't actually know what I'm talking about