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1 hour ago, MRB Josh R said:


Don't crush the grains anymore than they already are. This will reduce the efficiency of them and can promote more tannins in your beer causing an unpleasant astringency. We mill all grains before we ship them because we know that not everyone has a grain mill at home.


The black and chocolate malts are kilned at higher temps. That is why they are darker.

Okay will remember that for in the future for sure. Was brewing the Calavera chile stout recipe and in the fermenter now so it'll be 3 weeks before I know whether that has caused any off flavor or not and still have to add the vanilla and cinnamon. Hope its not going to be a screwed up batch, but I'll definitely taste test it before bottling, so I'll know whether its worth the keeping.

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