Comments on: Cereal Mashing – How To Do It and Why You Shouldn’t Bother

By: Why cook rolled oats before mashing? - Home Brew Forums

Why cook rolled oats before mashing? - Home Brew Forums — Thu, 19 May 2011 20:48:28 +0000

[...] true); Member of the Kai fanclub Here's a good resource for cereal mashing: http://hopwild.com/2009/02/18/cereal-mashing-bother/ When grains are malted, natural enzymes break down big starches into littler ones. The mash breaks [...]

By: Un-malted Wheat (wheat berries) Experiment « Ship Wreck Brewing Company

Un-malted Wheat (wheat berries) Experiment « Ship Wreck Brewing Company — Mon, 25 Apr 2011 16:04:54 +0000

[...] HopWild.com – Cereal Mashing – How To Do It and Why You Shouldn’t Bother RSS feed for comments on this post | TrackBack URL | Leave a comment [...]

By: Lambic #2 — A New Years Tradition? « Grain & Grain

Lambic #2 — A New Years Tradition? « Grain & Grain — Fri, 01 Apr 2011 21:06:22 +0000

[...] note on using raw wheat. This required I do a cereal mash first, to help break down the wheat so that the starches are more accessible to the enzymes in the [...]

By: Jimmy

Jimmy — Wed, 28 Jul 2010 01:11:54 +0000

You could. The starches begin to gelatinize at the rest temperature and the enzymes will help a bit with liqying the thick gooey mess.

By: JLem

JLem — Fri, 23 Jul 2010 20:16:16 +0000

what’s the point of holding the cereal mash at the various temps? Why not go straight to a full out boil?