BjornJ
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- Joined
- 15/2/09
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hi guys,
I wanted to do a starch conversion test today for the first time.
Sharing it here in case there are others who haven't tried it either.
I use Iodophor no-rinse sanitiser so doing the starch conversion test with that after reading about it;
http://www.homebrewtalk.com/f39/iodophor-s...sion-test-5132/
My understanding is that if there are starches left in the mash, the iodine in the iodophor will make the iodophor/wort mix go purple.
This would show the mash is not complete, there are unconverted starches not yet turned into fermentable sugars.
A couple of minutes after doughing in at 55 degrees C I took a small amount of wort into an egg cup.
Left it on the bench top for 5 min or so to cool down to room temperature.
Sprayed a bit of iodophor on a white saucer, then dripped some wort in the middle of it.
The iodophor was orangy in colour, a couple of seconds later there was clearly purple colour in the middle.
I take it that means this works, and that I can use it to test after the mash as well.
I also did a mash pH test, something I always struggle with reading.
Those little coloured blobs are all too similar to me
This was 100% pilsner malt, no water salt additions in 35 litres of Sydney (Prospect) water.
So I wouldt think the mash pH would be too high, with no darker acidic grains to bring the mash pH down.
Will do the conversion test again after the main mash to hopefully see the difference.
thanks
Bjorn
I wanted to do a starch conversion test today for the first time.
Sharing it here in case there are others who haven't tried it either.
I use Iodophor no-rinse sanitiser so doing the starch conversion test with that after reading about it;
http://www.homebrewtalk.com/f39/iodophor-s...sion-test-5132/
My understanding is that if there are starches left in the mash, the iodine in the iodophor will make the iodophor/wort mix go purple.
This would show the mash is not complete, there are unconverted starches not yet turned into fermentable sugars.
A couple of minutes after doughing in at 55 degrees C I took a small amount of wort into an egg cup.
Left it on the bench top for 5 min or so to cool down to room temperature.
Sprayed a bit of iodophor on a white saucer, then dripped some wort in the middle of it.
The iodophor was orangy in colour, a couple of seconds later there was clearly purple colour in the middle.
I take it that means this works, and that I can use it to test after the mash as well.
I also did a mash pH test, something I always struggle with reading.
Those little coloured blobs are all too similar to me
This was 100% pilsner malt, no water salt additions in 35 litres of Sydney (Prospect) water.
So I wouldt think the mash pH would be too high, with no darker acidic grains to bring the mash pH down.
Will do the conversion test again after the main mash to hopefully see the difference.
thanks
Bjorn