morning was wondering if anyone has a method to determine how much if any un fermentable sugars are in a mash , other than pitching and seeing what the yeast uses .
To test if there is any starches you can do an iodine test, but it won't tell you quantity.
There should be a way to figure out quantities with a UV Spec, maybe other methods. ASBC appears to have a method for testing dextrins, but I'm not a member so I don't know what it all entails.
thanks tom starch tests are fine conversions are fine with starting gravity at 70 points , just curious if there was a way of figure out if the 70 points of sugar are all fermentable sugars .
Reply:25 minutes ago, Hudson bay distillers said: