saccharin tablets
Re: saccharin tablets
Why do you want to use saccharin in your beer? I think some old Dave Line recipes used them but I don't think anyone uses them now.
Re: saccharin tablets
i was looking at manns ale recipe and it said saccharin tablets in the recipe what a better way for it your a better yeast
Re: saccharin tablets
Dave Line had the impression that anything that was called an "ale" and anything that he deemed to be an ale, irrespective of what it was called (usually higher gravity stuff) had to be sweet, and so he shoved saccharine in his "ale" recipes to sweeten them, but he was quite wrong in that assumption. I have got myself into hot water on here before by suggesting that Dave Line could ever have made mistakes, so I will end by suggesting that you can feel free to ignore the saccharine. You can always add it later, even to your pint pot, should you feel the necessity.rpt wrote:Why do you want to use saccharin in your beer? I think some old Dave Line recipes used them but I don't think anyone uses them now.
- Aleman
- It's definitely Lock In Time
- Posts: 6132
- Joined: Sun Jun 03, 2007 11:56 am
- Location: Mashing In Blackpool, Lancashire, UK
Re: saccharin tablets
Zylitol is a good artificial sweeter that has the same sweetening power as sucrose.
From what I remember of Daves recipes the saccharine was added because he thought the yeast he used fermented more to completion than the commercial product. It is certainly not the case nowadays . . The only time I've used Zylitol is to sweeten cider that has fermented drier than a nuns crotch .. . And that's only because she doesn't like my dry cider
From what I remember of Daves recipes the saccharine was added because he thought the yeast he used fermented more to completion than the commercial product. It is certainly not the case nowadays . . The only time I've used Zylitol is to sweeten cider that has fermented drier than a nuns crotch .. . And that's only because she doesn't like my dry cider
Re: saccharin tablets
In Dave's day, there was the commonly held view that the difference between an ale and a beer was that ale was stronger and, more importantly, sweeter than a beer. It still lingers on today to a certain extent. This turns out not to be true, it wasn't true in Dave's day either. It might have been true 200 years ago when ales had O.G.s of 1.250 or so, only about half of which will ferment out before the yeast commits zymicide by drowning in its own excreta, leaving the rest of the extract as sweetness, but nothing is brewed of that sort of gravity these days, and there hasn't been for a great many years.Aleman wrote: From what I remember of Daves recipes the saccharine was added because he thought the yeast he used fermented more to completion than the commercial product. It is certainly not the case nowadays
When thumbing through Dave Line's recipes, it becomes apparent that anything with "ale" in its name has saccharine in it. Also, some of his beers at the higher end of the gravity range also have saccharine in them, presumably because he judged them to be an ale, even though "ale" is not part of their name.
Because of this I assumed that that was Dave's thinking on the subject, but we will never know for sure.
-
- Telling imaginary friend stories
- Posts: 5229
- Joined: Sun Oct 16, 2011 1:49 pm
- Location: Cowley, Oxford
Re: saccharin tablets
lactose is a nonfermentable sugar, w/w its about 1/2 as sweet as sucrose (tate n lyle) so use twice as much, it will also add some body to a beer i have used it to sweeten fermented out ginger beer at a rate of 500g per 23l batch to add a hint of sweetness tho not qute the level of commercial sweet ginger beers.
ist update for months n months..
Fermnting: not a lot..
Conditioning: nowt
Maturing: Challenger smash, and a kit lager
Drinking: dry one minikeg left in the store
Coming Soon Lots planned for the near future nowt for the immediate
Fermnting: not a lot..
Conditioning: nowt
Maturing: Challenger smash, and a kit lager
Drinking: dry one minikeg left in the store
Coming Soon Lots planned for the near future nowt for the immediate