| Author |
Message |
    
Jim O'Conner (64.70.24.207)
| | Posted on Monday, December 15, 2003 - 08:34 am: | 
|
What is this? |
Brandon Dachel (63.238.222.190)
| | Posted on Monday, December 15, 2003 - 12:32 pm: |
|
Unmalted wheat that has been heated up and 'popped' sorta like popcorn. This gelatinizes the starches so that they are available for conversion. It's used in british ales and belgian wits. It must be mashed and it's a pain to mill. For the most part it can be used interchangably with flaked wheat. |
Vance Barnes (69.15.38.210)
| | Posted on Monday, December 15, 2003 - 07:41 pm: |
|
When I substitute flaked wheat for torrified I usually roast it in the oven a little. Torrified is know to give a "toasted" flavor to beer. My LHBS also swears that it's the worst for attracting bugs. Probably a good idea to store it long term in the freezer. |
Brews and Views Archive 2003