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Found 2 results

  1. I have a a bunch of questions about malted corn. Has anyone worked with malted corn? At what temperature does the conversion take place? What is the diastatic power? Can it be roller milled and lautered in a grain bill with 49% barely and 51% malted corn? Any literature or article suggestions on the subject would be appreciated as well.
  2. We had a surplus of malted corn sitting around and tried using it as the corn component in our grain bill to use it up. I just started stripping it today and am worried about how it will turn out. My strip tastes like corn husk. I'm guessing this is not something that will be removed in the head cuts, and have no idea how this flavor will age. Is this a good thing in disguise or have we made a terrible mistake?
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