chrisedjohn
Active Member
I've been itching to do a little brewing experiment and finally got the time over the Thanksgiving weekend. I wanted to push the limits of 6-row's diastatic power in a mash with mostly potatoes. One source I found put potatoes at 20% starch by weight with a gelantization tempurature of about 142F. I shredded 10lb of russets, added to 3.75gal of 210F water and let the (assumed gelatinized) mixture cool to my strike temp (154F). I then mixed with 3lb of crushed 6-row and mashed at 148F for 2 hours before stepping up twice with a decoction to 170F.
After boiling, my OG was about 1.046. The second day after I pitched, the krausen was up and it was working, but by the next it looked complete. I didn't test for the completion of the mash, but I'm pretty sure it's got a lot of starched unconverted. I'm using beano to convert the unfermentable sugars, and I'd now also like to add something with diastatic power to convert the starches. This is only a 2-3 gal experiment, so I'm open to risking some sourness.
Q: I'm wondering if anyone has added crushed/pulverized dry grain to primary to so any conversion? Or perhaps I might be safer with something like the following:
1) Quickly rinse some UNCRUSHED 6-row with boiling water (to kill any bacteria/wild yeast).
2) Drian, partially dry, and crush/grind grain (might introduce some bugs here).
3) Either add directly to fermenter OR mix with some 150F water and let cool to 70-80F before adding mixture to fermenter.
Any suggestions for this crazy experimenter?
After boiling, my OG was about 1.046. The second day after I pitched, the krausen was up and it was working, but by the next it looked complete. I didn't test for the completion of the mash, but I'm pretty sure it's got a lot of starched unconverted. I'm using beano to convert the unfermentable sugars, and I'd now also like to add something with diastatic power to convert the starches. This is only a 2-3 gal experiment, so I'm open to risking some sourness.
Q: I'm wondering if anyone has added crushed/pulverized dry grain to primary to so any conversion? Or perhaps I might be safer with something like the following:
1) Quickly rinse some UNCRUSHED 6-row with boiling water (to kill any bacteria/wild yeast).
2) Drian, partially dry, and crush/grind grain (might introduce some bugs here).
3) Either add directly to fermenter OR mix with some 150F water and let cool to 70-80F before adding mixture to fermenter.
Any suggestions for this crazy experimenter?