Originally Posted by rayfound
I will go back to my initial question though: Do we know how the ferment-ability vs Dextrin makeup of Extract compares All-Grain Mash temperatures?
This wound up being a very interesting question. First, I did this Google search
, which turned up these links:
The upshot is that apparently different extracts have different fermentability/attentuative properties as manufactured, and that in turn might vary from batch to batch. I wasn't able to find a reference chart quickly, but it's info your LHBS might be able to lay hands on.
For improving the fermentability of a given sample of extract, I did find this tip, apparently from Jamil.
Thanks for getting me thinking and researching! Fascinating stuff.