HOMEBREW Digest #5013 Thu 25 May 2006

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  Barley Balance - FDA claims soluble Barley fiber helps the heart ("Dave Burley")
  Re: Saflager Strains (le Man)
  RE: Starters ("Anderson, Keith T")

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---------------------------------------------------------------------- Date: Thu, 25 May 2006 08:22:38 -0400 From: "Dave Burley" <Dave_Burley at charter.net> Subject: Barley Balance - FDA claims soluble Barley fiber helps the heart Brewsters: I do not have any information about the soluble fiber content of beer. Any info on this? Keep on Brewin' Dave Burley - ---------------------------------- >From Food Navigator: The FDA has confirmed the qualified health claim linking whole grain barley to a reduced risk of coronary heart disease, which could help raise awareness of the grain amongst heart health-conscious consumers. Barley BalanceT reduces cholesterol, glycemia Request further information about this product presentation With mounting evidence of multiple health benefits from soluble fibers in significantly reducing the risks of heart disease, diabetes and obesity - consumer demand for foods enriched with such fibers is on the rise. In response to this demand, new product launches in a wide variety of functional food and beverage segments incorporate remarkable fibers, called beta-glucans derived from cereals. Recently, the health benefits of barley beta-glucan were recognized by FDA with a Health Claim for reducing risks of heart disease. Barley BalanceT is naturally concentrated barley beta-glucan from PolyCell Technogies, distributed by DKSH North America, Inc., that is ideally suited for enhancing functional foods and beverages. This concentrate has over 23% beta-glucan content, which is six or seven times higher than that found in typical barley or oat ingredients. Since only small amounts of Barley BalanceT are necessary to provide benefits, beta-glucan can be added to many more food and beverage products to give them functional properties. Clinical studies using barley beta-glucan have shown remarkable effects on lowering total cholesterol and LDL cholesterol by as much as 20%. In addition to lowering cholesterol, Barley BalanceT is effective in lowering and balancing blood sugar peaks and extending glycemic cycles, and can promote satiety and weight loss in conjunction with healthy diet changes. In food and beverage products, Barley BalanceT offers seven great advantages as compared to other cereal beta-glucan ingredients that can make a real difference in improving the quality and performance of your functional foods and beverages. Natural beta-glucan concentrate is made entirely by a dry milling and separation process, a real, clean label advantage. The Glycemic Index of Barley BalanceT is much lower than typical cereal ingredients with beta-glucan, making it excellent for low GI formulations. Low lipid levels and the natural bland flavor of barley, make Barley BalanceT the preferred choice for taste over products with high lipid levels. Research studies indicate that Barley BalanceT reaches its maximum effectiveness in the digestive tract environment, unlike oat products. Barley BalanceT has 150% more of the key chemical bonds that are responsible for increased gelling and functional performance Starch and protein fractions in Barley BalanceT are similar to wheat, the major ingredient in many foods and can be partially substituted in formulations. The pure waxy (100% amylopectin) starch in Barley BalanceT reduces staling in food products, extending freshness and shelf life. For more information please contact: DKSH North America, Inc. 300 E. Lombard St., #1175 Baltimore, MD 21202 Tel:410-385-1666/ Fax:410-385-1266 or fill in the form below for immediate response Return to table of contents
Date: Thu, 25 May 2006 17:24:07 +0100 From: le Man <hbd at thebarnsleys.co.uk> Subject: Re: Saflager Strains Matt Wrote > > why not try a dry lager yeast? > > Have folks found that the Saflager strains are not good enough, > > at least for certain styles? Our experience here in the UK with Saflager, has proved not to be a good one. I will say that when you pitch enough S23 it produces a really fine lager, it is a high sulphur producer but that dissipates with lagering. The problem is that looking at the DCL site it gave two sets of completely different instructions and pitching rates depending on if you are in the homebrew / Pro brew arena. The inference being that if you are a home brewer you are NOT going to do it properly, and you will pitch and ferment at 20C!!!!! Under these circumstances the amount of viable yeast in one of the 11g sachets is barely sufficient to ferment 5 US Gallons of lager. Looking at the Pro brewer instructions it tells you to pitch and ferment at 12-14C and recommends pitching rates around 5 times that for home brewers! If I'm buying 4 or 5 sachets of Dry Yeast I may as well go the whole hog and get a whitelabs phial and make a starter, is as cheap - -- Le Man (The brewer Formerly Known As Aleman ) Mashing In Blackpool, Lancashire, UK - -- No virus found in this outgoing message. Checked by AVG Free Edition. Version: 7.1.394 / Virus Database: 268.7.1/347 - Release Date: 24/05/2006 Return to table of contents
Date: Thu, 25 May 2006 15:11:20 -0400 From: "Anderson, Keith T" <ktanderson at cbs.com> Subject: RE: Starters First time post - long time reader. Love the list. Can't believe I got through. Anyway, I brew 10 gallon batches and do the following for ales. Not exactly Eric's question but I wish I had this type of info a few years ago and patched it together based on this list and it works great. Day 1 - 1 liter starter with ~ 1/4 cup DME and 1/8 tsp of yeast nutrient. Aerate with O2 and stone. Day 2 - add 2 liter starter with ~ 1/2 cup DME and 2/8 tsp of yeast nutrient. Aerate again. Day 3 - add 3 liter starter with ~ 3/4 cup DME and 3/8 tsp of yeast nutrient. Aerate again. I'll usually brew a day or two after this. I've siphoned off the liquid and I've dumped the entire thing in and not really noticed a difference. No stir plate and no constant aeration and my fermentation takes off every time. And I don't aerate the wort at all but I do open ferment in a 15 gallon keg with a lid on. And I don't make crazy high gravity brews. I have tried to save time by making one 3 liter starter and not stepping it up this way and have been very disappointed every time. Weak ferments and high FG which also result in beer that just doesn't taste as good. This regiment would probably work well for 5 gallons of a lager but others would know better. Keith in Red Bank, NJ Return to table of contents
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