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1 month ago
Dan Kupa

This is an interesting picture for home brewers. It shows the gelatinisation temperature average for UK barley since 2014. If you read the textbooks you will know that the starch gelatinisation temperature for barley is typically in the range 58ºC - 62ºC. During the 2018 crop there were some barley varieties with starch gel temps of over 66ºC. If the gel temp is high it can influence fermentability. I go into a lot more detail on the importance of starch gelatinisation temperature in a new book on mashing biochemistry. Be sure to keep your eyes open for its release or join the HomeBrew Techniques email list and we will let you know when it is available... ... See MoreSee Less

This is an interesting picture for home brewers.  It shows the gelatinisation temperature average for UK barley since 2014.  If you read the textbooks you will know that the starch gelatinisation temperature for barley is typically in the range 58ºC - 62ºC.  During the 2018 crop there were some barley varieties with starch gel temps of over 66ºC.  If the gel temp is high it can influence fermentability.  I go into a lot more detail on the importance of starch gelatinisation temperature in a new book on mashing biochemistry.  Be sure to keep your eyes open for its release or join the HomeBrew Techniques email list and we will let you know when it is available...
2 months ago
Dan Kupa

At last summer has arrived (sorry Southern Hemisphere!), lockdown looks to be easing in many countries and it is time to crack open a great home brewed beer.
What will you be drinking with your bbq??? Let us know below...
... See MoreSee Less

At last summer has arrived (sorry Southern Hemisphere!), lockdown looks to be easing in many countries and it is time to crack open a great home brewed beer.
What will you be drinking with your bbq???  Let us know below...
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