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Old 11-08-2012, 10:26 PM   #11
mloster
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Jul 2011
Santa Barbara, CA
Posts: 178

I'm pretty sure the massive trub loss is leftover, unconverted starch. I've had the same things in all of AG beers, whether the grain was malted or unmalted and converted with enzymes. My only thought are longer mash times and making sure enzymes, if used, are suspended. Otherwise, this might just have to be accounted for when brewing with GF grains.

 
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Old 01-08-2013, 09:50 PM   #12
igliashon
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Feb 2012
Oakland, CA
Posts: 936
Liked 75 Times on 45 Posts


Finally wrote that blog entry!

http://beyondbarley.blogspot.com/201...wing-with.html

 
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