When do you use malt?

[Cornbread]

When do you use malt (liquid or brewstore-bought malted grain) to convert the starches into sugar. I am lost because some folks do it & others don't. I guess I am asking "Is it a final flavor thing?" or a necessity or what? Why use a malted grain? Thanks in advance.....Cornbread

[Dnderhead]

malt makes whiskey the type of grain depends on what whiskey you want.
liquid and dry extract has been converted for you and cannot convert other grain. (just dilute with water,add yeast)
malted grain, is used as is or can be used to convert other grain and starches. ( use base malts)

[Cornbread]

malt makes whiskey the type of grain depends on what whiskey you want.
liquid and dry extract has been converted for you and cannot convert other grain. (just dilute with water,add yeast)
malted grain, is used as is or can be used to convert other grain and starches. ( use base malts)

Thanks so much..Whiskey.OK. What kinda threw me was the Gerber wash for a sugar wash. At first I believed it was "Malted Barley Cereal" ..But it was Barley Cereal !
I didn't understand why Rad did that unless for taste, but he said "simplicity". The I realized it wasn't malted. I know when you allow the grains (corn or whatever) to sprout, you are "Malting". Thanks...head was foggy when I was getting the reason for using it confused. I knew I shouldn't have "drunk" those heads....LOL

[Dnderhead]

barley is usually used, will convert other grains, and the the most common and easiest to git as it is used in beer.
10-20% barley malt will convert other grains (any grain can be made into malt , but you mite have to do it yourself)
what other grain depends on what whiskey your making and flavors you want.
bourbon, 51% corn 10-20% barley malt and ?
rye 51% rye+10-20% barley malt and ?
scotch/irish ,,single malt, all barley malt,,, single grain ,barley and barley malt
many others.

[Cornbread]

you stated that "liquid and dry extract has been converted for you and cannot convert other grain" so THAT is used for flavor only then ?
-(you just need to add yeast & water)

you stated that "malted grain, is used as is or can be used to convert other grain and starches. ( use base malts)" THAT is used for BOTH (flavor & conversion of starchs

[Hawke]

The liquid and dry extract are the sugars AND flavor.
The malted grains make the sugars AND add flavor.

[Cornbread]

The liquid and dry extract are the sugars AND flavor.
The malted grains make the sugars AND add flavor.

So what does..... say..... a box of whole grain shredded wheat do to a mix that has sugar & nutrients....anything? any flavor at all? OR just a hard-to-strain sugar wash?

[rad14701]

So what does..... say..... a box of whole grain shredded wheat do to a mix that has sugar & nutrients....anything? any flavor at all? OR just a hard-to-strain sugar wash?

That would be nutrients and a small amount of sugar... Primarily, just nutrients for the yeast... Only a small amount of flavor is carried over from most cereals unless more is used than required simply for yeast nutrition...