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Old 06-04-2009, 01:58 AM   #11
Kaiser
 
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Nov 2005
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the efficency after a mini mash may not be sufficient since malt generally has enough enzymes to convert itself or more. This may lead to a saturation effect where two malts with different DP have similar efficiencies because they both converted all the starches. Better to use malt and gelatinized starch (e.g. Corn starch) and measure the gravity of the mash liquid after a fixed time. The higher it is the stronger the enzymatic power of the malt.

Kai

 
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Old 06-04-2009, 03:54 AM   #12
Aspera
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Dec 2007
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I would suggest that if anything less that a 20 degree Linter difference is important to you, you should be either using a different maltster, researching german language science or doing the wet chemistry yourself. If this great a difference is not important to you, follow the advice of our friend Charlie Papazian.

 
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Old 06-04-2009, 12:24 PM   #13
menschmaschine
 
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Quote:
Originally Posted by Aspera View Post
If this great a difference is not important to you, follow the advice of our friend Charlie Papazian.
We're not allowed to use that acronym in this forum. Here it's OADBHAHB... Obsess About Details Before Having A HomeBrew.
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