Talk:Mash ingredients

message: I was under the impression that DME stood for "dry malt extract" as opposed to LME "liquid malt extract".  At least, this is the way the terminology is used in Palmer's "How To Brew".  This article seems to disagree, so i am confused.
76.242.146.4 (talk) 01:30, 16 March 2010 (UTC)
thread_title: DME

message: :Malted barley contains enzymes such as amylase which convert starch into sugar.
Is that true of crystal malt? — goethean ॐ 14:59, 14 July 2006 (UTC)
replies: text: I think crystal's still got amylase in it; I'm not sure. In general, kilned malts don't. --Stlemur 16:57, 14 July 2006 (UTC)
replies: text: I don't believe that crystal has any diastatic power as it is kilned 24.98.188.198 14:32, 2 October 2007 (UTC)
thread_title: enzymes

message: Syrups aren't mashed. Should this section be removed? — goethean ॐ 17:13, 14 July 2006 (UTC)
replies: text: They aren't technically mashed, but some (Diastatic malt extract) do go in the mash...I don't know. Where would they go, a separate article on adjuncts? --Stlemur 17:45, 14 July 2006 (UTC)
replies: text: DME goes in the mash? It goes in the boil. — goethean ॐ 17:49, 14 July 2006 (UTC)

text: Ok...I understand. — goethean ॐ 18:17, 14 July 2006 (UTC)
replies: text: DME refers to Dried Malt Extract, which has no diastatic power. 24.98.188.198 14:32, 2 October 2007 (UTC)
thread_title: Syrups and extracts

message: I'm wondering if the entire "Variables and considerations" section might be better in an article on the mashing process. — goethean ॐ 18:17, 14 July 2006 (UTC)
replies: text: I'm inclined to agree. There's plenty on mashing to be a quite substantial article and this one is starting to get a bit long. --Stlemur 13:42, 16 July 2006 (UTC)
thread_title:  possible article spit 

message: Most, if not all, non-grain adjuncts are not added during the mash.  Merging this article with Mash ingredients would add an unnecessary layer of confusion. Ξxtreme Unction|yakkity yak 13:07, 16 July 2006 (UTC)
replies: text: Adjunct (beer) has material on solids too, though...I'm inclined to think that their definition is a bit of a clinker. Any solid grain you can name, you can name a style of malt beverage that uses it as a base. --Stlemur 13:40, 16 July 2006 (UTC)

text: This isn't a homebrewing article, this is a brewing article. You as an individual or a professional brewery get some malt, it's the same malt. I've been to breweries, I've seen the big labeled sacks of grain. The ingredients don't differ, and neither do the processes; just the scale. --Stlemur 19:25, 16 July 2006 (UTC)

text: Also: Bass Brewery, Hook Norton Brewery, and Thwaites Brewery all use mild malt in their mild ales. So say Protz & Wheeler. --Stlemur 01:27, 17 July 2006 (UTC)
thread_title:  Merge with [[Adjunct (beer)]] would be a bad idea 

message: I think that the malt names should be in bold rather than italics. Who's with me? — goethean ॐ 20:03, 18 July 2006 (UTC)
replies: text: I went with italics because on my browser, the five-equals level of headers looked like regular bold print; but if we're reformatting to eliminate that level in the outline, which is on reflection probably a good idea, we can go with bold. While I'm at it, I'll mix up a whole bunch of redirects. --Stlemur 21:55, 18 July 2006 (UTC)
thread_title:  formatting 

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thread_title: [[WP:FOOD|WikiProject Food and drink]] Tagging

message: Suggestions: Needs a section on oats in the grist.  Flaked oats, ect.  —Preceding unsigned comment added by 205.172.134.23 (talk) 18:48, 29 November 2010 (UTC)
thread_title:  Oats 

message: Wheat flour was also, erroneously, used as a yeast food in medieval and renaissance brewing; flour would be cast into the fermenter to feed top-floating yeasts, which have no means of absorbing the raw flour.
Saccharomyces can't do anything with starch, but brettanomyces, lactobacillus and pediococcus all can, and medieval and renaissance brewers were not working with pure brewers' yeast cultures under sanitary conditions. I'm highly suspicious of unsourced, logically questionable information resting on the premise that premoderns were a bunch of morons who couldn't tell that they had unfermented starch in their beer from adding wheat flour. TiC (talk) 15:10, 23 July 2014 (UTC)
thread_title:  Wheat flour unfermentable 

message: I am not actually sure what the sentence "Most malts in current use in Britain are derived from pale malt and were invented no earlier than the reign of Queen Anne" is actually meant to mean but it appears to be nonsense: pale malt was certainly around centuries/millennia before Queen Anne, coke-dried pale malt was available from the middle of the 17th century, and there is no evidence that "most malts in current use in Britain are derived from pale malt" - the majority of malt userd in Britain is probably pilsner malt. Zythophile (talk) 17:14, 16 December 2015 (UTC)
thread_title:  Britain - pale malt