I brewed a Rye IPA over the weekend. My 1st time brewing with rye malt. The grains were smaller and more flexible than barley (maybe due to lack of husk?) and many did not crack open.
Is it necessary to mill rye? If so, what are some methods used to get all or the majority of the grain to crack. I thought about zapping it in my food processor or adjusting the mill gap smaller and running only the rye through it.
New Lenox, IL