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Old 09-09-2012, 04:39 AM   #11
muench1
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Quote:
Originally Posted by tefflon View Post
A proper reading of the listed malt analyses, contrary to the print:
Conversion <5%, would be conversion took place in less than 5 MINUTES.
A typo on the report.
A reading of several other CoA's indicates the Conversion reading is a time-frame test, speed of conversion, not a percent.
The percent of interest is obviously Fine Grind Extract.
Not sure what to make of that. The malt would appear to have virtually no diastatic power, so how could there be much conversion, if any? Am I missing something?
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Old 09-09-2012, 06:22 AM   #12
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@tefflon, can you give an explanation of the other stats on the report?

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Old 09-10-2012, 02:31 PM   #13
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So, has anyone actually tried using any of these yet?

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Old 09-10-2012, 02:48 PM   #14
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BTW, I figured I would take this discussion to the source and see if we can get some answers from the company. Here's the email I sent, and I will post here any reply I get:

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Hi there, some other GF brewers and I have been mulling over the use of your GF grains for all grain brewing and there seems to a few questions that everyone has. You can take a look at the current discussion here at Homebrewtalk.com: http://www.homebrewtalk.com/f164/co-...83/index2.html

#1. First and foremost do you have any procedures in place to prevent cross contamination from glutenous grains?

#2. What sort of conversion can we expect with these different grains? If you look at the discussion there seems to be some trouble interpreting the lab results.

Others have been unsuccessful in getting much, if any, conversion when malting on their own.

#3. Do you have any brewers/customers that are successfully using your grains to brew gluten free beer with your malted grain as the sole source of fermentable sugar? Or are they using it as a specialty grain?

Thanks in advance!
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Old 09-10-2012, 07:39 PM   #15
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Great idea, thanatos! Be sure to let us know the results!

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Old 09-12-2012, 11:48 PM   #16
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I didn't even see Thanatos' post til just now, but I just got off the phone with Jason, the president of CMC.

First I'll clarify: The 5% conversion SHOULD indeed read 5 minutes. BUT that really isn't helpful info for us at all, because that's mashing it as an adjunct with barley.

Jason explained that they're experimenting the same as all of us, and they're not entirely sure why their DP and enzyme levels are so low. He knows these grains have enzyme activity because they definitely convert themselves while malting. It sounds like it could be a kilning issue, but I'm no expert, just hazarding a guess. He said that as far he knows nobody has tried to mash without added enzymes, so he doesn't know if it would convert without them. Obviously the analysis numbers suggest it wouldn't.

He said they just ran out of buckwheat, but they have 150# of red millet left, they have some teff, and they just finished kilning some German millet (which they haven't tested yet). Jason said they also have plans to do a batch each of white and red milo (sorghum). He also told me that if somebody or some group of somebodies can commit to buying a 500# batch, he'll malt anything that can be gotten; he's even malted sunflower seeds for a client before. Think about that one!

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Old 09-13-2012, 12:21 AM   #17
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Well, that's good info. At least we know the current state of things since I never got a response from them.

Thanks taking the time to call them and post back here.

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Old 09-13-2012, 04:14 AM   #18
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Quote:
Originally Posted by thanantos View Post
Well, that's good info. At least we know the current state of things since I never got a response from them.

Thanks taking the time to call them and post back here.
Yeah, Jason had my email get lost in a jumble of other stuff, but found it while we were talking. I think he's just busy. In the past my emails were answered very promptly.
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Old 09-13-2012, 09:58 PM   #19
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I had just bought some of their buckwheat and millet that I was planning to brew with this upcoming week. Should I even bother with the multi-step mash to conserve enzymes, or just go straight to adding amylase?

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Old 09-14-2012, 01:35 AM   #20
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Quote:
Originally Posted by Kithara View Post
I had just bought some of their buckwheat and millet that I was planning to brew with this upcoming week. Should I even bother with the multi-step mash to conserve enzymes, or just go straight to adding amylase?
Do you mean decoction mash? My gut instinct would be no, just mash it like barley but with extra enzymes.
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