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	Podcast:		Master Brewers Podcast
	Episode:		Episode 190: Variation in Starch Structure
	Category:		Science & Medicine
	Duration:		00:37:03
	Publish Date:		2024-11-11 05:00:00
	Description:		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. Sponsored By: Hopsteiner: Proximity Malt: BSG: The Lupulin Exchange: Berkeley Yeast: Links: 158. The relationship between barley starch structure and the sugar profile of wort — 2012 World Brewing Congress 25. The comparison of DP enzyme release and persistence with the production of yeast-fermentable sugars during a modified IoB 65°C and Congress mashes — 2016 World Brewing Congress 90 - Confirmation of endogenous enzymes in Humulus lupulus and proposed lab method for determination of secondary fermentation — 2020 World Brewing Congress Upcoming Events - Master Brewers Calendar Join Master Brewers
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