tag:blogger.com,1999:blog-7406628831189172999.post4074954803505908367..comments2024-03-20T02:08:41.319-07:00Comments on Ryan Brews: Dunkelweizen ReduxRyanhttp://www.blogger.com/profile/10954352851798916893noreply@blogger.comBlogger2125tag:blogger.com,1999:blog-7406628831189172999.post-22037872795598667272014-06-11T17:57:50.421-07:002014-06-11T17:57:50.421-07:00Dennis,
Im kinda with you on adding more, but Im...Dennis, <br /><br />Im kinda with you on adding more, but Im a stickler for efficiency, too many years in grad school for engineering I guess...<br /><br />As to the tanning comment, there isnt a husk on wheat so that shouldnt be a concerntRyanhttps://www.blogger.com/profile/10954352851798916893noreply@blogger.comtag:blogger.com,1999:blog-7406628831189172999.post-59807461702719528762014-06-10T13:53:02.579-07:002014-06-10T13:53:02.579-07:00I've noticed this drop in efficiency as well, ...I've noticed this drop in efficiency as well, but I've more or less come to the conclusion that if my efficiency drops or there isn't enough wheat or rye character, I'll just add more and be done with it.<br /><br />But to your point of grinding it to a flour: wouldn't you be getting all sorts of undesirable tannins and things from the husks, according to conventional wisdom? I suppose if you have never noticed it, its probably not an issue.<br /><br />- Dennis, <a href="http://lifefermented.wordpress.com" rel="nofollow">Life Fermented Blog</a>Anonymousnoreply@blogger.com