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So why does Rye malt look like it does? Was weighing out some ingredients today and noticed how different it looks. Almost like shrunken hardened two row.
Dennys answer, though lacking in scientific jargon, seems quite plausible
I'd be happy to obfuscate....
Quote from: denny on March 07, 2015, 09:29:13 amI'd be happy to obfuscate....Shouldn't that be done in the privacy of your own home?