My plan was to make a Cherry Chip Cake Ale using a box of Betty Crocker Moist Cake mix. I used a small batch BIAB with the grains, then pulled the bag, replaced it with a new bag, and mashed the cake mix.
Did you happen to take any pH readings before and after you mashed the cake mix?
Have you ever done anything like this before or read about anything like this? Very interesting
I would consider actually baking the cake and then mashing that with your grain, that way you gelatinize the starch in the wheat flour so you can get sugar from mashing that as well as the simple sugar in the cake mix.
if you baked then cake the yeast thats in cake will have died do to the heat after helping it rise so you will not have competing yeasts also
Is that rat from Beakman's world? Labratbrewer?
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