Silverfishstix
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- Nov 29, 2019
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I'm making makgeolli, and every recipe I've seen asks that you cool the rice down completely before continuing (i.e. the mash is room temp). Wouldn't the conversion from starch to sugar be more efficient if I don't cool the rice down?
Of course, it's best to not deviate from the recipe (if it ain't broke, don't fix it), but I would think that it would help with the brew.
Anyone got any tips?
Recipe:
5 cups uncooked rice (however much that is when it's cooked)
1+1/2 cup nuruk
1 Tbsp baker's yeast
5 cups water initially, 5-15 cups after fermentation to dilute to taste
Of course, it's best to not deviate from the recipe (if it ain't broke, don't fix it), but I would think that it would help with the brew.
Anyone got any tips?
Recipe:
5 cups uncooked rice (however much that is when it's cooked)
1+1/2 cup nuruk
1 Tbsp baker's yeast
5 cups water initially, 5-15 cups after fermentation to dilute to taste