[Member Webinar] The Deeper Chemistry of Malt Quality: Starch & Gelatinization Temperatures
Virtual EventBrewers rely on starch from mostly malt to provide fermentable sugars. The fermentation doesn’t always go to plan for a range of reasons but sometimes it is because the fermentable sugar profile isn’t always the same. How does this link to malt? When considering malt quality, the inherent grain starch properties influence the fermentable sugars,…