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Mashy wrote:Could u effectively use one temp for all grain types? Say 180F or so...
cals wrote:Holy Cow! An overdose of Amaylase and PH stabilizer brought all the liquid back!
cals wrote:Many thanks. This isn't any easy hobby to master. I've been reading as many Dndrhead posts as I can.
rtalbigr wrote:Horse_Shoe, ya gotta cook the hell outa corn. It's a real pain in the ass. Pre-soak it over night, or even 24 hrs, before cooking. Jake-leg says soaking in backset helps loosen things up, but ya still gotta cook it really good.