(New page: Category:Beer Category:Beer chemistry '''Beta-glucans''' are a component found in undermodified barley malt that cause stuck sparges and thick mouthfeel. Most modern, well-modifi...) |
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'''Beta-glucans''' are a component found in undermodified barley malt that cause stuck sparges and thick mouthfeel. Most modern, well-modified malts contain very few beta-glucans, and do not require a beta-glucan rest during the mash. | '''Beta-glucans''' are a component found in undermodified barley malt that cause stuck sparges and thick mouthfeel. Most modern, well-modified malts contain very few beta-glucans, and do not require a beta-glucan rest during the mash. | ||
Latest revision as of 15:35, 7 December 2007
Beta-glucans are a component found in undermodified barley malt that cause stuck sparges and thick mouthfeel. Most modern, well-modified malts contain very few beta-glucans, and do not require a beta-glucan rest during the mash.
