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Hey from Vermont


Vermont Smooth

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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...

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  • 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.

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