Ep 13 - Understanding Malt - Part 3 - Jamie Ramshaw & Dan Cooper

Joined by Jamie Ramshaw and Dan Cooper of Simpsons Malt, this is part 3 of a 3-part mini-series on understanding one of the most important ingredients in beer, malt. In the final episode, we tie up all the information learnt in parts 1 and 2 into how to read your Certificate of Analysis (CoA) for brewing. You will learn what parameters are essential to learn about extract, fermentation and flavour. If you already have a good understanding of your CoA I guarantee you will learn a better way of viewing them, also you will learn more about how the analysis is conducted and how that affects the results you're getting.Chapters 01:29 - Malt COA's and the standards of analysis 06:07 - Extract 13:04 - How to understand degree of modification 18:26 - What on a COA indicates a healthy fermentation (FAN21:57 - What do you sacrifice with requesting low colour malt23:59 - DMS and SMM (I bet you didn't know this) 26:47 - Diastatic Power29:34 -  Understanding how everything links together 31:45 - Colour34:24 - How representative are malt COA's40:19 - Does malt analysis change over time?45:11 - Conclusions A big thank you to everyone at Simpsons Malt.