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43871Re: Malting Corn, Drying and Grinding Corn Malt

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  • Chuck
    Jun 14, 2013
      The mold is black. I have only tried to malt twice, and I got black mold both times. Is there a way to prevent it or does it come with the territory?

      > >
      > > Have you ever followed the Alpha Amylase with Gluco Amylase? Is this not an important second step? I have malted 10 lb. corn which got a considerable amount of mold in the process. Do I ignore the mold and boil it anyway, or how can I prevent the mold from happening in the first place?
      > >
      > What color is the mold? If it is blue/green I think it's really bad.... (trimmed)
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