Have any Questions?


Jun 08, 2022 View:

Hey from Vermont

I am just learning to work with grains and am currently frustrated by an illusive negative starch test. I am cooking corn meal and treating it with alpha amylase. The textbook says not to go on until I have a negative starch test. I can see the gelatinization and liquefaction effects, and the mash gets sweeter, but the iodine test still shows purple. Can Anyone advise me here. Even to say, yo bro, you just got to do it over til you get it...


Are you straining the solids before you test? Have you used a Brix meter to see how Brix changes/increases along the way?


Are you dosing gluco amylase as well? Alpha will help with liquification, especially at higher grain/water ratios but GA is what breaks your starches down to sugars. You can add GA as an enzyme preparation or as malted barley.


You will need the other enzyme, and you can't add them until the mash has dropped below 160 degrees or the enzyme dies.


For some reason, I thought I read he was adding malt. Don't know where that can from.....

These guys are right.


Thank you all, I'm getting it. A bit bull headed, but each attempt is a learning experience. I have a mash fermenting now, looking forward to the first sip...


OK, I'd personally forget all that stuff about extra enzymes. If your business model requires extra enzymes from the chemical industry to make money to make money to make money you might want to rethink your business model.

Get a Brix meter, like an Atago. It'll tell you everything you need to know.

And you don't strain no solid when you're mashing.