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7

Yes, yes it can. Have done so before with Pumpkin Popcorn IPA. It was really good! Salted will pump up your chloride ion count, so be aware of that, and the buttered aspect makes no real difference after mash and boil, any left over fats will get taken up by the yeast. As long as you are not adding an Ounce of butter you should be fine with the small amount ...


3

It should work, depending on style. Popcorn is essentially cooked corn starch, so it comes pre-gelatinized and when mixed with sufficient diastatic malt it should saccharify. As the previous posted already noted, the salt will raise your sodium levels. Contrary to popular belief, the "buttered" popcorn rarely contains any butter. The butter flavour ...


2

Good question. No I don't believe mechanical forces can break down enzymes to the extent that it would be a concern. Viewed through a magnifying lens or microscope, blender blades will have a relatively enormous surface area compared to your enzymatic molecules. The blade will push the enzymes around but the only damage done potentially could be if the ...


1

I use a combination of averaging, stirring and recirculating. My mashtun has a large open area under the false bottom. I drain some hot wort off the bottom and add it to the top of the grain bed - - -> then stir- - - > then average. If you don't have a drain valve, you could raise and lower the grain basket a bit to even out the temperature, then ...


1

Measure in 2 or 3 places, then take the average. Works well for me.


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