Hello Folks,
Can someone put me right?
I have malted my own wheat (adding about 450g of malt in 4 litres of water), added bittering agent, then once the wort is down to room temperature I added the yeast. So far so good.
But I took the OG reading expecting it to be around 1.040 ... it was 1.065. Could this high number be down to the fact that the liquid in question is quite thick with the malt and not to the density of sugar content.
... Or have I totally misunderstood what is supposed to be happening?
Can someone put me right?
I have malted my own wheat (adding about 450g of malt in 4 litres of water), added bittering agent, then once the wort is down to room temperature I added the yeast. So far so good.
But I took the OG reading expecting it to be around 1.040 ... it was 1.065. Could this high number be down to the fact that the liquid in question is quite thick with the malt and not to the density of sugar content.
... Or have I totally misunderstood what is supposed to be happening?
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