PaulK wrote:babalu87 wrote:Batch A and B had similar efficiencies?
Yes. So, considering that, I now opt for the simpler method of just adding the polenta directly to the mash. If the corn were very coarse like chicken grit I would likely go the pre-cooking method but for fine polenta, there's no reason not to just add it to the mash.
OK but with batch B you had some doughballs.
I'm wondering if you might have seen a slight difference if there were no doughballs because the pre-cooked may have converted more completely?