Absolutely mill it.
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Yet even the roasted barley vs. chocolate malt argument is a BJCP fabrication. The 21st century style guideline is so far off of the old 19th century origins of the styles that it ain't even funny. What about brown malt? What about a stout supposing to be stronger than porter? Ugh. On the inside, I shall not give in to the BJCP and popular beliefs to define whatever ya'll want, it's so arbitrary and historically inaccurate. Sure, I'll judge to the BJCP 2008 guidelines and beyond, but meanwhile my soul is silently screaming at the silliness of it all.
Mash, batch sparge, boil.
Ain't got time for the details.
Amen...Except, I double batch sparge.
(I know that I'm the last homebrewer alive that still uses black malt in my porter).
i have been very skeptical so far. i like to get some ideas and i use the calculator on that site sometimes to get an idea where i am headed. have not looked there in a long time now that i have an iphone with a few apps. to date i have only brewed my own creations. even the first kit i had i modified quite a bit.there is a recipe on tastybrew.com with whole kernel canned corn. i have been thinking of using frozen corn in similar fashion for a CAP i am planning.
I think I'd be really skeptical of most of the recipes there.
Nothing on my side of the fence, I have to go to Southern California Homebrewer's Festival!
Does anyone use corn grits? If so, can the quick grits go straight to the mash?Yes and yes.
there is a recipe on tastybrew.com with whole kernel canned corn. i have been thinking of using frozen corn in similar fashion for a CAP i am planning.
Some of my best lagers were made with 2206.