(10)A few answers: My trub was from an initial pitching. Call it 2nd generation yeast, Pitching temperature was 82 degrees F. I did not check pH. My mashing
(3)Will do Thanks From: "email@example.com [new_distillers]" To: firstname.lastname@example.org Sent: Tuesday, October 6, 2015
(4)Right on Tim! Thank you! Sent from my iPhone
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(17)Hey that way of converting starch into sugars like Japanese do with the sake? That's super way off the subject, but can that be achieve with other starch like
(6)I tested my malted corn with iodine, and there is still starch in my malt. Germination process does change some starch over to sugar, but it don't convert
(5)Great way of handling this bill :) Robert From: "Alli Bugger email@example.com [new_distillers]" To:
(3)Great advice. Its funny how yeast likes Carbs To: firstname.lastname@example.org From: email@example.com Date: Thu, 10 Sep 2015 22:10:32 -0700
(7)In my experiment, I measured approximately 10 oz of liquid that wasn't absorbed into the pillow case and ground corn. If I would have allowed it to drain
(6)Thanks Robert, Good news. I'll take very respectable any day!
(14)You are still distilling incorrectly with that heat source Sent on my Boost Mobile Samsung Galaxy S® 5 ... From: "firstname.lastname@example.org
(9)I don't have real knowledge of actually which saccharides malted corn enzymes will break down to fermentable sugars, but I'm guessing those corn malt enzymes
(5)Jerry, I've had pretty much the same experience you describe with iodine testing of the clear top liquid and the stuff closer to the bottom, and here's the
(9)Fantastic, thank you all so much! Kathy On 19 August 2015 at 04:57, John The Fatbloke email@example.com ... -- Kathy Caton Twitter: @kathycaton
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