Quick & probably a dumb question, but do you or don't you mill your flaked corn? I always did, last brew I forgot to, & it seemed that it didn't negatively impact my pre-boil gravity. Thoughts? Thanks in advance & cheers!
Milling can't hurt, but shouldn't matter. Flaked grains are pre-gelatinized, so they get pretty easily spent in a mash. Last time I used flaked oats I tried to look through the spent grain to see if I could recognize the flakes. I couldn't.
Awesome, thanks! I didn't think it would make a huge difference but I can get a little paranoid with my passion from time to time. Prosit!
Gett'in ready to brew a "local" Cream Ale myself...did a little research because I wanted to use all local ingredients and wanted to make sure of the local corn...and guess what? It's not flaked (or degermed) which means it can allegedly cause a beer to go rancid and lack head retention...as a result, I will either pick some up at a LHBS this weekend or just use I think I flaked rice (I have a metric-shit ton ). No wonder I've never seen malted corn at a HBS
