Sweet Feed

[BigRig]

Leave the Barley out, its malt is there to convert the starches you release and it is denatured going above about 68. Note there is alpha amalayse and bet amalayse, beta works at a lower term than alpha and will be harmed the most.

Best to is balance it out and add at 65C on the way down with temperatures. This way they will both do their thing and convert starch to sugars.

Grinding and particle size are another matter as is duration to fully gelatinise.

:text-+1:

Due to make some more of this stuff. Was very good.

[murrumfatboy]

Leave the Barley out, its malt is there to convert the starches you release and it is denatured going above about 68. Note there is alpha amalayse and bet amalayse, beta works at a lower term than alpha and will be harmed the most.

Best to is balance it out and add at 65C on the way down with temperatures. This way they will both do their thing and convert starch to sugars.

Grinding and particle size are another matter as is duration to fully gelatinise.

Forgot to mention that I was planning on using my Guten to take the temps UP like a normal brew. Are you suggesting I should do the hot stuff first (oats and corn), then once it is down to 65, do a mash with the malt? Given I have thermal control of the grains in the mash pipe, was hoping to do it either all at once, or with step mashes......

[chipboy]

take the temps UP like a normal brew. I am suggesting youI should do the hot stuff first (oats and corn), then once it is down to 65, do a mash with the malt

This is how to do it, adding it all hot kills the malt amalayse, keeping it low for the amlayse does not gelatinise, no free lunch, do the hard yards. Its chemistry.

[BigRig]

Tomorrow is am doing a quadruple batch of this stuff to run it before the cooler weather hits.

The original stuff is now 4 years old and tastes fantastic.

[ginandtonic]

Hey Big Rig :greetings-waveyellow:
Did you mash at all ?
I am experimenting with all grain for neutral ( wheat malt ) and using Yellow label also.
What PH were you shooting for with the adddition of the Citric acid ?
Cheers,
Gin

[BigRig]

Hey gin, no mashing mate, i am a no-effort distiller. Just filled up with hot tap water to help soften the grain. Again,
with the citric i wasn't aiming for any specific ph, just wanted it lower than 7 to help it start, it was roughly 6.5.

Was bubbling away nicely, cod weather last few days has slowed it but it will pick up again when it warms up again.