Episode 190

Variation in Starch Structure

00:00:00
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00:38:35

October 26th, 2020

38 mins 35 secs

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About this Episode

Did you know that the gelatinization temperature of your malt could be as low as 136F or as high as 154F? Charlie Bamforth's successor joins us to talk about variations in starch structure and what that might mean for your mash.

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