Oops! Apologies, quick search missed this thread.
As above - a major factor is waste disposal, animals won't eat spent grains with roast barley in them. Processing separately allows them to create two separate waste streams. Not such a factor at our scale, but a big one for them.
No one told my wife's horses that! They love roast barley. I think because it is unmalted and contains more protein, though I don't know if horses know that or they just like the taste?
I don't think it's the salts and pH, though it could also be about controlling the FG I am not sure, but definitely reduces the harshness.
That was exactly my thought when I saw it but I wouldn’t expect them to want that to be public as it seems very fake.
That's definitely true and is why Truman mashed their roasted grains separately.
It's not that unusual, it's the default state of wild yeast and if you look at the Brewlab catalogue nearly half of their British yeasts have some kind of mention of phenolics. You can pick it up in a good pint of Harveys for instance.
Fermentis T-58 is a useful one in these situations, it's a cousin of Windsor that's mildly phenolic. Like Windsor the attenuation isn't great, so it's probably best blended with something like Notty to get the attenuation up.
