FORUM ON BEER, HOMEBREWING, AND RELATED ISSUES
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Contents:
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
------------------------------
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.
------------------------------
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
------------------------------
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
------------------------------
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.
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End of HOMEBREW Digest #5488, 01/20/09
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