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Iodine Conversion Test

 
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RyanTheSimp




Joined: 28 Mar 2017
Posts: 18


Drinking: El Jefe (Hefeweizen), Belgian Cream Ale

Working on: Electric Pale Ale, Smoked Bacon Red Ale


PostLink    Posted: Fri Dec 15, 2017 10:48 am    Post subject: Iodine Conversion Test Reply with quote


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So those who are not aware of the mash conversion iodine test, you take a few drops of wort from your mash and then add a drop of iodine. You then observe the color. If iodine stays the same color, like a brownish orange color, then your starch has converted to sugar. If the iodine turns black when added to wort sample, then starch is still present and you should continue mashing.

Once conversion is detected is there any benefit of continuing mashing or should mash out then begin?

I noticed conversion complete within 30 minutes during last brewing session. I kept going but curious if I could have saved some time and went on to the next step.

Mug
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kal
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Joined: 12 Dec 2010
Posts: 11116
Location: Ottawa, Canada

Drinking: Pub Ale, Electric Creamsicle, Mild, Pliny the Younger, Belgian Dark Strong, Weizen, Russian Imperial Stout, Black Butte Porter


PostLink    Posted: Fri Dec 15, 2017 1:03 pm    Post subject: Reply with quote

From what I understand the starch may be broken up enough to pass an iodine test but further cleaving into simpler sugars (enzymes breaking down long chain dextrins into shorter) can take place in a longer mash to effect the final degree of fermentability as simpler sugars ferment out better.

In other words, the longer you mash, the more fermentable the wort is. I've done 3-4 hour mashes with some light lagers that I want to finish very dry.

I never do the iodine test myself.

Kal

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