If this comment thread is still active, I have a bit of a beginner question. So do you need to gelatinize the wheat grist before moving on to fermentation? I didnt see yall stress too much about enzymes or wrapping your warm wort in blankets or anything so im wondering if gelatinization is mandatory. Thanks for any answers and happy drinking
Gelatinizing your grains is always important, if you don't the yeast has nothing to convert. Well unless you use the yellow label angel yeast, that stuff is a beast and just doesn't care. They get away with it by using sugar.
Maybe someone will see and answer. We recently found a 5 gallon bucket with Weevils in it. Me? "Sift 'em out, toss them and use the Wheat and make Bread or leave them in and cook 'em in the bread, aint gonna hurt ya." Wife "Throw it away!!!" Me thinking 'Wonder if I can Shine it?'.
You guys crack me up. Ever thought about going into show business? Stand up comedy? Or even films - you can be the American country-boy version of Kumar and Harold.
I am considering stand up but it would be me on video telling jokes, on youtube, i got stage fright, and pretty bad anxiety, i would probably be good if i got drunk first and wore my aluminum foil hat.
@@philbillymoonshine7356 First, there are standup comedy schools and courses. Both in person and on-line. Steve Martin, for instance, offers a class on Masterclass. Second, the spot lights are so bright that you do't even see the audience. I know this from personal experience, having tried it several times. I sucked but it was a good experience. You might also start out at your local Toastmaster Club to get over your fear of public speaking. Check that out. A good Toastmaster's club offers a weekly entertainment event that you will look forward to attending.
You can use malted wheat or amylase enzyme. They didn’t use any, their way is pretty much a waste of grain. There’s no reason to even heat it up with the way they did it. The only thing fermenting is the sugar they added.
Not really because you want as high as an alcohol content as you can get, and DADY achieves that, i mean you could use something else but you will not get as much good drinkable alcohol out of it.
You're not using any malt, so you're not getting anything from your wheat. Without malt to break down the starches in your grain, the mash is full of starch instead of sugars. Its a waste, and the only thing thats fermenting is the sugar you're adding. Sprout a couple pounds of the wheat first.
