Grain
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Barley genotype plays a significant role in its characteristics.[1]
Common grains used in brewing:
Barley and wheat contain gluten, which can cause celiac disease. Cereals such as sorghum, millet, and pseudo-cereals such as buckwheat, amaranth, and quinoa are regarded as gluten-free[2] The detection of gluten relates to the method used. Therefore, failure to detect gluten does not mean "gluten-free." Also, excessive hydrolysis of proteins that contain celiac-producing properties may produce a hydrolysate that may still cause celiac disease.
Storage
Grain moisture level is not stable in storage and the malt will invariably take on moisture from the environment. This moisture leads to a wide range of deterioration products.[3] Therefore malts and adjuncts must stored is a dry environment and/or a sealed container so that they do not become overly moist. Furthermore they must be protected from birds, rats, mice and insects. It is also good practice to use old stocks first and never to mix old and new stocks.[4]
Vittles Vault (Amazon) are good inexpensive storage containers for bulk grain, and are widely used among home brewers.
See also
References
- ↑ Vasanthan T, Bhatty RS. Physicochemical properties of small- and large-granule starches of waxy, regular, and high-amylose barleys. Cereal Chem. 1996;73(2):199–207.
- ↑ Palmer GH. Barley and malt. In: Stewart GG, Russell I, Anstruther A, eds. Handbook of Brewing. 3rd ed. CRC Press; 2017.
- ↑ Fix G. Principles of Brewing Science. 2nd ed. Brewers Publications; 1999.
- ↑ Briggs DE, Boulton CA, Brookes PA, Stevens R. Brewing Science and Practice. Woodhead Publishing Limited and CRC Press LLC; 2004.