Tagged Questions
3
votes
1answer
147 views
Can beta amylase eat sugars after alpha amylase?
A bit of background -- I brewed a pumpkin ale recently. The mash temp was maintained fairly high (well above 150F) for at least a full hour. The sparge was a disastrous 3-4 hour experience (despite ...
1
vote
3answers
119 views
Will Adding an Active Mash to a Non-Active Mash Get Enzyme Activity Started Again?
Background: A friend of mine does ten gallon batches of big beers, so has a lot of grain. After mashing, his technique is to fly sparge with 170 degree water. I understand this shuts-down enzymatic ...
6
votes
1answer
737 views
Is the iodine test for starch conversion pointless?
Looking around the web there seems to be a lot of mention of the use of the iodine (starch) test at the end of your mash. Is it actually useful (i.e. is it reliable)? There have been times when I ...
6
votes
2answers
160 views
Needs to be mashed
I recently had a debate with a brewing buddy of mine about malts that "need to be mashed".
For instance victory malt is listed in Palmers "How to Brew" as being in the needs to be mashed column. I ...
4
votes
1answer
149 views
Cereal Mashing for Adjuncts
What is the step-by-step process for cereal mashing adjuncts?
Please include temps and grain to volume ratios.
6
votes
1answer
156 views
What is conversion?
While answering another question, about mash temperature, the question about conversion and how long it takes came up.
So what is conversion? I think we all know its the process of enzymes converting ...
4
votes
3answers
908 views
Cara Pils Dextrine
Want to use Cara Pils-Dextrine in my next brew to add body and aid in head retention. I have not made the jump to all grain yet, and I am doing a partial mash. Will steeping/mini-mashing Cara Pils ...
