Many years ago, I ruined 30 pounds of expensive, low modified malt. The malt was doughed in at 85F. The mash was rested for 3 hours to drop pH. When I went back to the brewery to get busy, I noticed a scent somewhat like pickle juice wafting from the brewery. The mashtun was hot and bubbling over. Acetobacter set in. Later, I discovered that the thermometer was out of kilter. I probably could have worked out the bugs and produced beer. However, I would have had to name it after long winded Belgiany, Frenchy words. Le Foof Saison DuPont Charolais would fit.
The term "well modified" is a very loose term. It is wiser to determine modification by using Kolbach or SNR. Malt on the high end of modification has less enzyme content. High protein, less sugar content.Statistics: Posted by Das alte — Tue May 10, 2016 7:50 pm
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