Interesting results, thanks for posting. One thing I found a bit confusing was the way you noted the time you took the samples, ie. "sample 1: 60 min", sample 2: 55min" etc. The initial time you set on the clock was quite arbitrary, so the times you quote are really meaningless. It would be much clearer to say sample 1 was taken after 5 minutes of mashing, sample 2 after 10 minutes and so on.
"It would be much clearer to say sample 1 was taken after 5 minutes of mashing, sample 2 after 10 minutes and so on." Agreed. I don't know why he did it on a countdown rather than expired time. Weird.
Malted. If I was using un-malted grain it wouldn't convert. Or if it did, it would take forever. Malted grains have the enzymes to convert the starches to sugar. The unmated grains do not.
If 40 starts conversion and 45 is better than 40 and 50 is better than 45....why don't you just say conversion is at about 60 minutes and longer is better!!?!?!
Interesting results, thanks for posting.
One thing I found a bit confusing was the way you noted the time you took the samples, ie. "sample 1: 60 min", sample 2: 55min" etc. The initial time you set on the clock was quite arbitrary, so the times you quote are really meaningless.
It would be much clearer to say sample 1 was taken after 5 minutes of mashing, sample 2 after 10 minutes and so on.
"It would be much clearer to say sample 1 was taken after 5 minutes of mashing, sample 2 after 10 minutes and so on." Agreed. I don't know why he did it on a countdown rather than expired time. Weird.
You mix the same way I do after a pot of coffee!
are you using malted grain? or just regular ground up plain grain?
Malted. If I was using un-malted grain it wouldn't convert. Or if it did, it would take forever. Malted grains have the enzymes to convert the starches to sugar. The unmated grains do not.
If 40 starts conversion and 45 is better than 40 and 50 is better than 45....why don't you just say conversion is at about 60 minutes and longer is better!!?!?!