Please click on an FAQ link below to view information regarding that question.   Question: How should I store my bulk grain? How long will it last?   Answer: You want a positive sealing food grade container that will keep bugs, air, and moisture out. You can use an old fermenting bucket for this; just make sure that it still has a good seal. Use a #0 stopper (#6235) to plug the hole in the lid. Properly stored, grains will last for several months.   Question: What’s the difference between 2-row and 6-row?   Answer: Barley grown for brewers malt is called malting barley, as opposed to feed barley, and is divided into two general types; 2-row and 6-row. The most obvious difference between a head of 2-row barley and a head of 6-row barley is the arrangement of the kernels when the head is viewed down its axis. Brewers don’t make a big deal about 2-row versus 6-row barley based on the appearance of the barley head, however. The significant differences are found upon closer examination. In general, 6-row malted barley has more protein and enzyme content than 2-row malted barley, is thinner than two-row malt and contains less carbohydrate. There are also flavor differences between 2-row and 6-row and it seems that most brewers feel 2-row malt produces a fuller, maltier flavor and 6-row malt produces a grainier flavor in the finished beer. The interesting fact about 6-row barley is that it is only grown in North America. Its high enzyme concentration after malting is one of the reasons cereal adjuncts like rice and corn can be used without causing problems with mash conversion. The other thing about 6-row barley is that it has become a symbol of what the European brewers don’t use. Just read the marketing materials of many imports and you will find references to the exclusive use of 2-row malted barley, implying that there is something inferior to 6-row malting barley. We don’t share that opinion since 6-row malt certainly has its place in brewing.   Question: When I am mashing in, I tend to get a lot of “dough balls”. It takes me a while to get these broken up, and by that time, my mash has lost 2 or 3 degrees. Am I using too fine of a crush? How can I avoid the dough balls?   Answer: As far as the crush goes, you are looking for the grains to be cracked open, but not ground into flour. This being said, there are a few ways to avoid the dreaded dough balls. Try starting with hot (170º F) water in your mash tun, and adding the grain a little bit at a time, dispersing it as you go. With each addition, stir it up a little bit. With a typical 10-12 lb. grain bill, you should divide it into five to eight additions. Method number two requires an additional set of hands. If someone else is available, have them stir the mash as you slowly add the grain to the mash tun. A third method would be to pour your grains into the mash tun before the hot water goes in. Using this method, you should dough in a a slighty higher temp (3-4º F), as you will lose a little heat while you are stirring up the mash.   Question: I’m getting ready to make my first all-grain batch, and I’m a little confused. I thought that the temperature of 170F stops the enzymes in the grains from converting the starches into sugars. My questions is this: If my mash temp is supposed to be 155F, but the strike water is supposed to be about 15F higher making it 170F - isn’t that going to hurt the enzymes that are in the grains? (until the temperature comes down to 155F or so after adding the grains?)   Answer: Denaturing the enzymes also takes time at 170F. Your grain being at room temperature will rapidly decrease the temperature of the strike water, so you will not lose any of those precious enzymes.   Question: What is a cereal mash? Do I need to do this anytime I am using adjunct grains?   Answer: A cereal mash is used to gelatinize starches in unmalted grains. Every grain has a different gelatinization temp, and often thats higher than the mash temp, so you need to gelatinize separately. Basically, you boil the grains (rice, corn, etc.) for a 10 or 15 minutes before adding them to the mash. Using about 10% of your base malt in the cereal mash helps it from becoming too gummy, but then you need to maske sure to do a saccharification rest on the way to boiling. All of that is why we suggest avoiding cereal mashes wherever possible. All of the adjunct grains Midwest sells are flaked. The flaking process steams the grains which gelatinizes the starches before they’re rolled into flakes. No cereal mash required.   Question: Can I just throw oats into the mash tun (all-grain) or my steeping bag (extract) with the rest of my grains?   Answer: Yes, so long as they are “quick” oats as opposed to old-fashioned. The difference is that quick oats are pre-gelatinized to make the starches available for conversion. Old fashioned oats are not pre-gelatinized and require a cereal mash first to gelatinize them. Midwest suggests using Simpson’s Golden Naked Oats (#3138). They seem to add a nutty character to the beer and add a very nice, silky smooth, creamy mouthfeel.