Share your experiences of using brewing yeast.
That doesn't tell me anything that I didn't know already. The article does surprise me … but only in that the author expresses surprise with the results! But the article is dated 2011 and the author might know better now?ingo wrote: ↑Mon Sep 09, 2019 1:37 pmCame across this one on steeping at 68°C and fermentabillity of Crystal malts
Crystal malt has very little "fermentable" sugar, because the conditions it is created under favours alpha-amylase, not beta, so nearly all the converted starch is converted to dextrin. One of the lightest crystal malts ("Carapils") is also called "dextrin malt". But mash crystal malt and beta-amylase makes short work converting that dextrin to maltose. Which is why I never understand people adding Carapils to the mash "to increase body" .
So I'm careful not to mash lower than 72C, and even that might be a bit cool so I'll go back to 74-75C* next time. And some dextrin is fermentable by some yeasts (maltotriose is a dextrin) so I ferment with "S-33" yeast which is well known to have no stomach for maltotriose (S-04 ferments maltotriose a bit, so I'm surprised the author of that article used it).
So the article has been posted to help me prove I'm right? Thank you.
* Some maltose is created at these temperatures, but the amount created is severely limited. I've been getting less than 30% attenuation for some of my "hot mash" low-alcohol beers.
Though I'm not really into right and wrong but prefer to collect a "critical mass" of information and this is one dot. There's thousands of (scientific) articles in my Zotero database on brewing and amazingly little on this way of brewing with a cold mash or only extracting from cara/crystal malts. Even though cold mashing wasn't new when Briess published their findings.
Guess I'll have to get my smallest brew kit out (a 1l coffee press) and start a range of tests,