I recently presented at the Cowtown Yeast Wranglers Homebrew Club here in Calgary, Alberta, Canada. The topic was cereal mashing, or more broadly, working with raw starch in a homebrew setting. The raw starch we were looking into was triticale, a hybrid grain between wheat and rye. We also used this talk to kick off a triticale beer club competition, and information on the competition parameters were included at the end of the presentation. The full presentation is embedded below, and is available for pdf download for offline reading.
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