HOMEBREW Digest #5488 Tue 20 January 2009

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  Re: A hard day's brew ("Craig S. Cottingham")
  Re: A hard day's brew ("Greg 'groggy' Lehey")
  a hard days brew ("Darrell G. Leavitt")
  candi / protein rest debate (Matt)
  Candi Sugar (Kevin Elsken)

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---------------------------------------------------------------------- Date: Mon, 19 Jan 2009 22:46:13 -0600 From: "Craig S. Cottingham" <craig.cottingham at gmail.com> Subject: Re: A hard day's brew On Jan 19, 2009, at 08:10, "Jerry \"Beaver\" Pelt" <beaverplt at yahoo.com> wrote: > While things were cooking > I grabbed my 6 gal carboy, cleaned it thoroughly, and > promptly dropped it in the sink shattering it into > lots of pieces. All I had to put the brew in then > is 5 gal carboys. > My question is this, knowing that most of you have > probably been through this same type of thing, will > my 5 gal batch be OK with 6 gal of ingredients? > My OG was right on target, so I think so, but > I'm just looking for a little confirmation. There are two ways to get a 5 gallon batch out of 6 gallons worth of ingredients. The first is to reduce your mash and sparge water, so by the time you're done boiling and transferring to your fermenter you have 5 gallons exactly, with nothing left behind. In this case, your starting gravity will be 20% higher; maybe enough to throw it out of style, maybe not. The second way is to use the normal amount of mash and sparge water as for a 6 gallon batch, and leave one gallon behind in the brew kettle when you're done. Since you said your starting gravity was "right on target", I'm going to assume this was your case. All that happened here was that you wasted a gallon of perfectly good wort. And a perfectly good glass carboy. Take comfort in the fact that six to eight weeks from now you should be well equipped to drown your sorrows. :-) - -- Craig S. Cottingham BJCP Certified judge from Olathe, KS ([621, 251.1deg] Apparent Rennerian) craig.cottingham at gmail.com +1 (913) 826-6896 or Skype me at CraigCottingham Return to table of contents
Date: Tue, 20 Jan 2009 17:45:12 +1100 From: "Greg 'groggy' Lehey" <grog at lemis.com> Subject: Re: A hard day's brew On Monday, 19 January 2009 at 8:10:37 -0800, Jerry Beaver Pelt wrote: > (tale of woe omitted) > My question is this, knowing that most of you have > probably been through this same type of thing, will > my 5 gal batch be OK with 6 gal of ingredients? Sure. But there's a better way: ferment your 5 gallons, then before bottling, add a gallon of cold, boiled water. That way you'll get almost exactly what you wanted in the first place. The only issue is that you probably won't get quite the same resultant IBU because of the higher boil gravity. Greg - -- Finger grog at Freebsd.org for PGP public key. See complete headers for address and phone numbers. Return to table of contents
Date: Tue, 20 Jan 2009 06:40:52 -0500 (EST) From: "Darrell G. Leavitt" <leavitdg at plattsburgh.edu> Subject: a hard days brew Depending upon the health of your yeast, I would get a blow off tube ready. Other than that, I cannot see why using a 5 gal carboy would be a problem. Darrell Return to table of contents
Date: Tue, 20 Jan 2009 07:33:13 -0800 (PST) From: Matt <baumssl27 at yahoo.com> Subject: candi / protein rest debate Josh, I wonder if you would have gotten the same cidery flavor in an unhopped 100% DME beer with NO refined sugar. I suspect you would, since I have with that kind of wort when I make it for yeast propagation, experiments, etc. Maybe the pure sugar is not the (sole) culprit. Great Belgian beers such as Westmalle Tripel use 20% pure sugar-- but they have a lot of fresh grain to back it up, in a way that would be tougher for the DME I am accustomed to. Steve would like to see "a dark caramelized glucose syrup w/o much molasses or beet residue as an adjunct." There are now such dark syrups available in homebrew shops, labelled D1 or D2. I have not used them but they are apparently the "same stuff" used by many Belgian brewers to make dubbels, etc. The idea of using caramel malt instead is one that Ron Jeffries of Jolly Pumpkin talks about when quoted in "Brew Like a Monk," by the way. He apparently uses dark English caramel malts. - --- About 15 years ago Dr. Lewis at Davis published a paper imputed to debunk the notion that significant protein modification can occur via proteolysis in the traditional "protein rest," and there was resistance to this from various quarters. Does anyone know what is the current state of this debate? Matt Return to table of contents
Date: Tue, 20 Jan 2009 21:59:52 -0500 From: Kevin Elsken <littleboybrew at verizon.net> Subject: Candi Sugar -S commented on various types of sugar and lamented the lack of a dark caramelized sugar that did not include an excessive molasses content. I have had decent luck in caramelizing sugar in water with a pinch of citirc acid. Once the boil begins the temperature will eventually rise above 212 F. When it reaches 275 F add a tablespoon or so of water in order to keep the temperature between 260 and 275. It requires some attention to maintain, but I personally do not find it onerous. Especially when I look at what they charge for 'candi sugar'. I find the challenge is to judge the degree of darkness. The longer it goes the darker it gets. It always seems the sugar, when cooled, to be lighter in color than it seemed in the pot. I would assume if you held the temperature at a lower value you would get a syrup instead of a hard sugar. Return to table of contents
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