Hyde, Aaron. How to Distill: A Complete Guide from Still Design and Fermentation through Distilling and Aging Spirits. Beverly, MA: Harvard Common Press, 2022.
Gelatinization, liquefaction, and saccharification as distinct functions
Aaron Hyde, How to Distill: A Complete Guide from Still Design and Fermentation through Distilling and Aging Spirits (Beverly, MA: Harvard Common Press, 2022), PDF sheets 52–54.
Aaron Hyde, How to Distill: A Complete Guide from Still Design and Fermentation through Distilling and Aging Spirits (Beverly, MA: Harvard Common Press, 2022), PDF sheets 52–54.
PDF sheet 54
PDF sheet 52
Hyde, How to Distill, PDF sheets 52–54.
Cereal Mashing
Fresh source/locator review against the complete supplied382-sheet copy; bibliographic identity checked at382. Conversion-stage distinction retained. PDF54 prints 65–140°F as18–40°C; 140°F is60°C. Product-specific enzyme stability is required; glossary338 wrongly makes beta-amylase split maltose into glucose.
Ready Chicago Notes and Bibliography citation, verified against the edition and the linked evidence record.
Use
Gelatinization, liquefaction, and saccharification as distinct functions
Locator
- Source section: Cereal Mashing
- Local PDF: PDF sheets 52–54
- Numbering note: the local fixed-layout PDF has 382 sheets; this exact PDF-sheet locator is retained because it does not align with the 224-page bibliographic pagination