So I've seen data showing that potatoes have enzymes and can self convert. I've also seen complex methods trying to extract sugars. Has anyone just tried mashing at 155 for an hour and a half?
I was thinking of doing just this, and adding some instant rice and then aging sorghum syrup during the boil, if I get a decent yield from the taters and rice
I was thinking of doing just this, and adding some instant rice and then aging sorghum syrup during the boil, if I get a decent yield from the taters and rice