Master Brewers Podcast

Episode 190: Variation in Starch Structure

October 26th, 2020  •  38 mins 35 secs  •  Download (35.3 MB)  •  Link with Timestamp

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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.