I just did my first all grain batch. One of the steps was was to test for the completeness of starch to sugar conversions was the old high school iodine test. I bought a "tincture of iodine" from Rite Aid. Unfortunately, it was "decolorized", which appeared yellow and stayed yellow on both a slice of bread and a pile of flour, meaning I had no way to measure the conversion
Does anyone do this test and where do you get the correct form of iodine to check for remaining starch?
Thanks.
Does anyone do this test and where do you get the correct form of iodine to check for remaining starch?
Thanks.