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43269Re: [new_distillers] Malting

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  • Henk Stuurman
    Feb 12, 2013
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      Don't cook, mash! cooking kills the enzymes.


      From: Fredrick Lee <fredrick@...>
      To: "new_distillers@yahoogroups.com" <new_distillers@yahoogroups.com>
      Sent: Tuesday, February 12, 2013 8:53 PM
      Subject: Re: [new_distillers] Malting

       
      Malting creates the enzyme. The cooking (and pH) activates the enzyme.  You have to do both steps. 



      On Feb 11, 2013, at 10:18 PM, "last2blast" <last2blast@...> wrote:

       
      Just wondered if anyone has ever individually malted corn, barley, and rye for use in a wash?

      Do you still need to cook those grains if you malt them all?

      My thinking about malting grains in an attempt to try avoiding the cooking process. Once you malt them you crush them and grind some barley for the enzymes.

      Robert



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