Episode 190: Variation in Starch Structure

Episode 190: Variation in Starch Structure

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.

Special Guest: Glen Fox.

Denne episoden er hentet fra en åpen RSS-feed og er ikke publisert av Podme. Den kan derfor inneholde annonser.

Episoder(351)

Populært innen Vitenskap

fastlegen
tingenes-tilstand
romkapsel
sinnsyn
rss-nysgjerrige-norge
forskningno
dekodet-2
liberal-halvtime
rekommandert
rss-paradigmepodden
fjellsportpodden
rss-rekommandert
tidlose-historier
villmarksliv
jss
grunnstoffene
hva-er-greia-med
rss-bondevennen
tomprat-med-gunnar-tjomlid
nordnorsk-historie