WhiteCap
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Posts posted by WhiteCap
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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.
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Cook hotter. Or grind to flour. Or add acid. You need to break the cell walls.
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?
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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.
Grain to water ratio for corn
in Technique
Posted
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.