StillSmart

So, I (sadly) accept the fact that but for Jimmy being found somewhere with amnesia and making a recovery, this forum is going to dissappear.
I have tried a few times to get people talking and active again.
Here is another attempt.
You can just sit and watch an injured body become a corpse, or you can keep talking to it...
I know that new members, that we can no longer, currently accept, sorta keep a forum chatting with daftish questions.
Here is one from me..
Don't any of the existing members wish to keep talking?
There were 72 users online at onetime last October, where the fuck have they all gone?
Just askin'
Don't waste time asking how we can keep the site active - we can't beyond it's expiry date.
Anyone want to talk about the other stuff?

Robert.

A sad situation. The benefits of advice, information, encouragement and pleasure which has been available from these pages over the years would be difficult to estimate

A screwball discussion?

Due to my advancing years, I approach handling large quantities of hot liquids with some trepidation now.

Mashing, a necessary process in all grain recipes requires not only quantities of hot water but there is the concomitant consumption of electricity. The equipment needed for mashing is not cheap either.

Do we need to mash at all?

Largely, mashing encourages the production of enzymes which convert starches to sugar. Given the availability of enzymes,might it be possible to to cut out the mashing process and simply add enzymes to the grain wash and allow to soak?

This would cut out buying expensive mashing kettles, use of electricity and the handing of volumes of hot water.

Just loving the idea of cold wash enzymes

Robert.

Enzymes appear to work at lower temperatures but very much more slowly.

Just noticed I have been here six years yesterday. I really enjoy this bothy, I hope others will drop in for a chat.

just sayin' wrote:Enzymes appear to work at lower temperatures but very much more slowly.

A bit like yeast... Could you grow enzymes.
Thinking.. Mash a saucepan full and then add this to the larger volume?

Commercial enzymes are derived from controlled fermentation of molds and bacterias. Asian markets sell yeast balls that have a mold, Koji, that breaks rice starch into sugars and yeast to consume the sugars excrete alcohol to make rice wine directly from cooked rice.