Re: Preserving crystal malt profiles
- From: Denny Conn <me@xxxxxxxxxxx>
- Date: Thu, 10 Nov 2005 12:49:21 -0800
Ed Edelenbos wrote:
> I may be wrong but I was under the impression that the majority of
> convertible sugars are changed by the temperature used to caramelize the
> malt to a form which is no longer convertible.
>
> Again, I may easily be wrong on this.
No, I think you're right. Crystal has in essence already been
converted. In that case, there would be no advantage to adding it later
in the mash.
--------->Denny
--
Life begins at 60 - 1.060, that is.
Reply to denny_at_projectoneaudio_dot_com
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