| Author |
Message |
    
Pete Strunk
Junior Member
Username: Strunkale
Post Number: 96
Registered: 01-2004
| | Posted on Tuesday, March 22, 2005 - 09:31 pm: | 
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Do you have to boil it or can you just put it in growler with yeast? |
Geoff Buschur
Advanced Member
Username: Avmech
Post Number: 633
Registered: 06-2004
| | Posted on Tuesday, March 22, 2005 - 09:38 pm: |
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pour and pitch |
Geoff Buschur
Advanced Member
Username: Avmech
Post Number: 634
Registered: 06-2004
| | Posted on Tuesday, March 22, 2005 - 09:42 pm: |
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oh, Malta-Goya is 1.060 SG you will need to water it down a little for a target of 1.040 SG. |
Bill Pierce
Moderator
Username: Billpierce
Post Number: 2772
Registered: 01-2002
| | Posted on Tuesday, March 22, 2005 - 09:57 pm: |
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It's heavily pasteurized. Nothing else is required but reasonable sanitation. Geoff is correct that it can be diluted somewhat to a lower gravity if you wish. |
Chad D.
Intermediate Member
Username: Icehouse
Post Number: 396
Registered: 02-2003
| | Posted on Wednesday, March 23, 2005 - 04:00 pm: |
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Guess that would be an excellent way to wake up the yeast in the bottom of carboys. Just buy a couple Malta Goyas, dilute with spring water, and pour on top!
Awesome. I'm definitely gonna try that with my next batch, as I'm going to need to move my beer out of primary, and somehow save the cake for a few days. I guess the best way to save it would be sanitized saran wrap, then wake em up with MG before brewing? |
Pete Mazurowski
Junior Member
Username: Pete_maz
Post Number: 69
Registered: 07-2003
| | Posted on Wednesday, March 23, 2005 - 04:04 pm: |
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Anyone ever use Malta Iberia? I found this stuff for $1.65 a sixer of 7 oz bottles last night, so I bought it.
The only thing that worries me is that it contains phosphoric acid. Would this possibly inhibit the growth of my yeast? I don't know if it's added for preservative qualities, or just to lower the pH.
(Message edited by pete maz on March 23, 2005) |
Patrick C.
Intermediate Member
Username: Patrickc
Post Number: 303
Registered: 01-2001
| | Posted on Wednesday, March 23, 2005 - 04:25 pm: |
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Malta Goya also has phosphoric acid. I haven't measured the pH of it, but yeast like a slightly acidic environment. It won't hurt your yeast. |
Bill Pierce
Moderator
Username: Billpierce
Post Number: 2780
Registered: 01-2002
| | Posted on Wednesday, March 23, 2005 - 04:58 pm: |
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Patrick is correct. The phosphoric acid is to balance the sweetness. The pH is not so low as to harm the yeast.
Malta Goya is the most common brand, but there are others. Lately I've seen Malta India in the stores here in southern Ontario. It's all quite similar and should work well for starter wort. |
Dan Listermann
Advanced Member
Username: Listermann
Post Number: 971
Registered: 03-2004
| | Posted on Wednesday, March 23, 2005 - 05:22 pm: |
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IIRC I once measured Malta Goya Light ( silver label ) at 1.045.
Dan Listermann
Listermann Mfg.,Co. www.listermann.com
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Patrick C.
Intermediate Member
Username: Patrickc
Post Number: 304
Registered: 01-2001
| | Posted on Wednesday, March 23, 2005 - 06:10 pm: |
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Doesn't the Light Malta have something wierd in there, like sucralose or something? I guess the Caribbean people around here aren't on diets; I've never seen the light version. |
Brews and Views Archive 2005 
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