Recent content by Louispot

I meant other non-traditional starches as adjuncts like cassava and sorghum, as I am in Ghana where these are abundant, but malts and other grains has to be imported.

I'm looking to use various different starches as adjuncts, I would like to approach this scientifically as possible. How does one determine the potential gravity of an adjunct, do you mash it with a malt of known potential, then do a calculation based on the weights etc. Any help in this regard...

Hi to all fellow brewers. I'm a South African currently working in Ghana, needless to say there is no home brew shops here, so I have to bring in from SA when I go home for a break. I'm looking for some alternatives that I can source locally. There's lots of cassava and plantain around to...