HOMEBREW Digest #5961 Fri 28 September 2012

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  Re: Jeff Renner (John Kleczewski)
  RE: Crystal Rye (Adam Arndt)

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---------------------------------------------------------------------- Date: Fri, 28 Sep 2012 11:36:33 -0400 From: John Kleczewski <john.kleczewski at gmail.com> Subject: Re: Jeff Renner Off topic slighlty but I have relocated from Chicago to Raleigh NC and I am one of the few people who has Jeffs Solara Ale from his Zymurgy article too many years ago to mention. I can provide a sample to anyone in the area who is interested in keeping that going. However to my point, he also gave away samples of a fantatstic French Sourdough culture that he had at the NHC in Chicago, does anyone here have that? I lost my culture from him several years ago. Bandwidth is slow, so I thought I would ask... John john.kleczewski at gmail dot com Return to table of contents
Date: Fri, 28 Sep 2012 20:13:34 +0000 From: Adam Arndt <adama at microsoft.com> Subject: RE: Crystal Rye Date: Wed, 26 Sep 2012 11:56:48 -0400 (EDT) From: "Darrell G. Leavitt" <leavitdg at plattsburgh.edu> Subject: Crystal Rye I picked up some crystal rye, and I wonder if it needs a glucan rest at 95-100 or so? It has a very interesting brown color, like British Brown malt, but a little lighter. Darrell __________________________________________________________ It's pretty likely that the beta glucans present in normal malted rye will still be present in crystal rye. The process to make crystal malt would expose the grain to temperatures higher than normal conversation temperatures and not the lower 98-113F temps for a beta glucan rest. -Technically if a maltster wanted to they could perform a beta glucan rest during the malting process by hold the grain temp at 98 - 113F and the beta glucans would be significantly reduced so the real answer is "it depends". The total beta glucan content would depend upon the rest of your recipe. Whether you "NEED" to perform a beta glucan rest or not is really something fairly subjective and depends what you want to accomplish. If you're concerned about the mash run off slowing down as the temp drops towards the end it will really depend upon your system (mash screen load), your recipe (total quantity of malts contributing high levels of beta glucans), and your process (do you mash out?). If you're concerned about beta glucans for some other reason then: "it depends". Adam Return to table of contents
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