Go 50 meter Beer Project!! You are awesome! Thanks for another great video. Can't wait for the next update.
@rimmersbryggeri
10 ай бұрын
Maybe you should try a longer decoction type mash to get the best out of your raw materials.
@SuiGenerisBrewing
10 ай бұрын
I'm not sure it will help. If the issue is pH, decoction won't fix that (& may make it worse if I hit pytase temps). If it's merely enzymes, the bere has plenty to spare.
@mdharrisuiuc
10 ай бұрын
Did you measure the pH of the mini-mashes, and does the iodine-starch test have a pH dependancy that may have given the contradictory results for the Herrington malt?
@SuiGenerisBrewing
10 ай бұрын
My pH meter died a while ago, so I couldn't check. I don't think there is a pH aspect to the iodine test. Malt protease is more active at acidic pH, so it may have degraded the amylase
Пікірлер: 7