WhiteCap

I think I used too much backset getting test strip reading at the 4.5 lower limit. I left it that way and mashed to 1050; already an improvement. Next batch I'll tighten up the ph and hopefully it will allow the enzymes to perform better.

fidme- (smacking my forehead) So simple its brilliant. For some reason I discounted that step in my mind. Should backset be refrigerated? I only make about 4-6 batches a year.

Thanks blue! In the past I've cooked to a boil for 30 minutes and saw a slight improvement. I will try decreasing the ph next time; in your experience do you have a preference on which acid to use? Sulphuric, citric, tartaric?

Glad to see this thread... I'm working with corn and have trouble getting over 1.045 og. I've tried different size grind, adjusted water/corn ratios, used commercial enzymes and not much has change. In my latest batch I ground it to a fine meal, mixed corn to water at 3:1, cooked to ~180f added alpha-amylase, cooled to ~140f added gluco-amylase and still the OG was a shade under 1.045.