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Old 03-07-2012, 05:49 PM   #11
Waybackbrewer
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Jan 2012
lake forest, California
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so a thought occurs, the corn i am using is blue corn, and the mash comes out a brilliant royal purple, might be hard to pick up the iodine in that

 
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Old 03-07-2012, 06:18 PM   #12
Misplaced_Canuck
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Jan 2011
NE Columbia SC - Formerly, Montreal Canada
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Originally Posted by Waybackbrewer View Post
so a thought occurs, the corn i am using is blue corn, and the mash comes out a brilliant royal purple, might be hard to pick up the iodine in that
Thin it out with some extra water. I do the same for stouts/porters.

MC
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Needless to say after more than a few drams my mental efficiency matched my mashing efficiency.

 
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Old 03-10-2012, 09:27 AM   #13
MariposaSouth
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Mar 2012
Englewood, CO
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I just did a mash w/ quinoa malt, buckwheat (toasted and roasted), amaranth (roasted), millet, and rolled oats. I brought the PH down using Gypsum, did a protein rest, and then brought it all to 156. I added Amylase Formula at the beginning - it is NOT converting I've boosted the temp (to 158F) and I'm going to let it sit while I sleep. We'll see in the morning. So far I'm disappointed in Amylase Formula...

 
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