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Old 02-25-2006, 04:32 AM   #1
Feb 2005
Reno Nevada
Posts: 93

How does one gelantize grain?

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Old 02-25-2006, 04:53 AM   #2
davy's Avatar
Feb 2006
Richmond, Va
Posts: 104

Add Jello. Just kidding what are you doing that you need gelatanized grain if I may ask.

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Old 02-25-2006, 05:00 AM   #3
Dec 2005
San Diego
Posts: 848
Liked 6 Times on 6 Posts

You cook them. Try looking into "decoction mashing", where you boil 40% of your grains, them add them back to the rest of the mash.

Also, most flakes are 'cooked' or gelatinized by the heat of the rolling process. It's what makes Quaker Oats "quick cooking' or 'instant'- they've already been done once.
So far, I've had more experience thinking than I've had don't think they are mutually exclusive, do you?

72 batches so far,
48 wine, mostly Loquat, peach, plum, prickly pear
23 beers and ciders
1 sauerkraut
1 Tequila, from a prickly pear wine experiment that didn't work. I call it "Prickly Heat"

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