Jump to content

Hey from Vermont

Vermont Smooth

Recommended Posts

I am just learning to work with grains and am currently frustrated by an illusive negative starch test. I am cooking corn meal and treating it with alpha amylase. The textbook says not to go on until I have a negative starch test. I can see the gelatinization and liquefaction effects, and the mash gets sweeter, but the iodine test still shows purple. Can Anyone advise me here. Even to say, yo bro, you just got to do it over til you get it...

Link to comment
Share on other sites

  • 2 weeks later...

OK, I'd personally forget all that stuff about extra enzymes. If your business model requires extra enzymes from the chemical industry to make money to make money to make money you might want to rethink your business model.

Get a Brix meter, like an Atago. It'll tell you everything you need to know.

And you don't strain no solid when you're mashing.

Link to comment
Share on other sites

Create an account or sign in to comment

You need to be a member in order to leave a comment

Create an account

Sign up for a new account in our community. It's easy!

Register a new account

Sign in

Already have an account? Sign in here.

Sign In Now
  • Create New...