CardenVonDraken
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- Mar 25, 2013
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I'm experimenting with using flaked maize in my mead recipe to increase body and attempt to give it a bit of head retention to appeal to beer drinkers.
Does the maize need to go through starch conversion so it won't be suceptable to bacterial infection, or will it be ok with proper sanitation (sort of like mashing at a high temp in beer recipes)?
Does the maize need to go through starch conversion so it won't be suceptable to bacterial infection, or will it be ok with proper sanitation (sort of like mashing at a high temp in beer recipes)?