As a student of beverage studies i understand that the kilning stage of malting has 3 phases - withering > intermediate drying > curing.
My queries are (i) Do all base malts (including those for whisky) under curing phase (ii) Would not the high temperatures of curing destroy the amylase...
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Yesterday, 12:35 AM
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As a student of beverage studies i understand that the kilning stage of malting has 3 phases - withering > intermediate drying > curing.
My queries are (i) Do all base malts (including those for whisky) under curing phase (ii) Would not the high temperatures of curing destroy the amylase...Yesterday, 12:35 AM