| |
Main
Date: 12 Sep 2007 21:59:01
From: ant
Subject: No dextrose or Maltodextrin
|
a family member is allergic to wheat and corn, but can drink a local
commercial beer that is produced with no preservatives.
I tried soem of my homebrew lager on her, but the dextrose used as the sugar
caused her usual allergic reaction. So I am planning to try pure malt
extract as the sugar in an upcoming lager. any reasons why this wouldn't
work? is the sugar content high enough to ensure fermentation happens and
all the usual beer things happen?
what do commercial breweries use for sugar? evidently this mob don't use
dextrose, although they have it in their beer kits.
--
ant
Don't try to reply to my email addy:
I'm borrowing that of the latest
scammer/spammer
|
|
| |
Date: 13 Sep 2007 07:13:51
From: Randal
Subject: Re: No dextrose or Maltodextrin
|
On Sep 12, 8:50 am, "ant" <claimsagent_directi...@yahoo.co.uk > wrote:
> So should you use cane sugar AND malt extract? I've got a big can of
> non-hopped malt extract that looks the goods, but should I use sugar too?
>
> I use normal cane sugar for priming, it seems to work just fine.
>
Use all malt extract - say 3 kilos (~6.6 pounds) for a 5 US gallon
batch. Save the sugar for priming at bottling time, I think you will
be pleasantly surprised.
_Randal
|
| | |
Date: 16 Sep 2007 09:23:25
From: ant
Subject: Re: No dextrose or Maltodextrin
|
Randal wrote:
> On Sep 12, 8:50 am, "ant" <claimsagent_directi...@yahoo.co.uk> wrote:
>> So should you use cane sugar AND malt extract? I've got a big can of
>> non-hopped malt extract that looks the goods, but should I use sugar
>> too?
>>
>> I use normal cane sugar for priming, it seems to work just fine.
>>
>
> Use all malt extract - say 3 kilos (~6.6 pounds) for a 5 US gallon
> batch. Save the sugar for priming at bottling time, I think you will
> be pleasantly surprised.
Ah. I've got a 1.7 kg can for a 23 litre batch (to add to the other stuff).
You reckon I should use 2 cans of malt extract?
Yeah, a spoonful of sugar to each bottle at bottling time seems to work just
fine, makes a nice foamy head, no odd flavours. And it's cheap.
As soon as the pilsener I've got in the fermente finally finishes, I'll fire
up this lager. The pilsener slowed right down to a crawl when the weather
got cooler... evidently its yeast doesn't like to go below 18C, it just
stops. Bloody thing. It smells good though.
--
ant
Don't try to reply to my email addy:
I'm borrowing that of the latest
scammer/spammer
|
| |
Date: 12 Sep 2007 09:04:30
From: Dan Listermann
Subject: Re: No dextrose or Maltodextrin
|
"ant" <claimsagent_directives@yahoo.co.uk > wrote in message
news:5kq2jqF4sh9bU1@mid.individual.net...
>a family member is allergic to wheat and corn, but can drink a local
>commercial beer that is produced with no preservatives.
> I tried soem of my homebrew lager on her, but the dextrose used as the
> sugar caused her usual allergic reaction. So I am planning to try pure
> malt extract as the sugar in an upcoming lager. any reasons why this
> wouldn't work? is the sugar content high enough to ensure fermentation
> happens and all the usual beer things happen?
>
> what do commercial breweries use for sugar? evidently this mob don't use
> dextrose, although they have it in their beer kits.
Miller uses corn syrup now instead of cooking real corn.
|
| | |
Date: 12 Sep 2007 23:29:31
From: ant
Subject: Re: No dextrose or Maltodextrin
|
Dan Listermann wrote:
> Miller uses corn syrup now instead of cooking real corn.
I like Miller High Life, of all the American light lagers, and they reckon
the US's use a lot of rice in their brews. The rest of the Bigs are horrible
and tasteless. When in doubt I just went for Tecate! $5 at walmart for a 6
pack.
--
ant
Don't try to reply to my email addy:
I'm borrowing that of the latest
scammer/spammer
|
| |
Date: 12 Sep 2007 12:57:59
From: Drew Lawson
Subject: Re: No dextrose or Maltodextrin
|
In article <5kq2jqF4sh9bU1@mid.individual.net >
"ant" <claimsagent_directives@yahoo.co.uk > writes:
>a family member is allergic to wheat and corn, but can drink a local
>commercial beer that is produced with no preservatives.
>I tried soem of my homebrew lager on her, but the dextrose used as the sugar
>caused her usual allergic reaction. So I am planning to try pure malt
>extract as the sugar in an upcoming lager. any reasons why this wouldn't
>work?
No reason at all. It seems to have fallen out of favor in the
discussion groups, but was pretty common in the late '80s. Until
the last couple batches, I always primed with malt extract.
> is the sugar content high enough to ensure fermentation happens and
>all the usual beer things happen?
I forget the ratio. I think you need something like 25% more DME
than corn sugar, but don't take me to court if that's not accurate.
As someone may point out, for priming at least, you should have no
difference between corn and cane sugar, at least by weight. If
she's okay with cane sugar, that's a simple solution for you.
--
Drew Lawson
|
| | |
Date: 12 Sep 2007 23:27:12
From: ant
Subject: Re: No dextrose or Maltodextrin
|
Drew Lawson wrote:
> I forget the ratio. I think you need something like 25% more DME
> than corn sugar, but don't take me to court if that's not accurate.
>
> As someone may point out, for priming at least, you should have no
> difference between corn and cane sugar, at least by weight. If
> she's okay with cane sugar, that's a simple solution for you.
I prime with normal sugar, as that's what we use here! but I don't brew with
it, as they reckon you get a nasty taste. Seems to work well for priming the
bottles.
The can of malt I got was over a kg, larger than the usual bag (1kg) of
dextrose or dextrose/maltodextrin mix.
It's weird though. She drinks Coopers, and has no problems, but Coopers kits
are about Dextrose and Maltodextrin. Weird.
If it was do-able to brew with normal cane sugar, I'd just do that, as we
have a cheap abundance of it. But they reckon can sugar makes weird flavours
in lager-style beers?
--
ant
Don't try to reply to my email addy:
I'm borrowing that of the latest
scammer/spammer
|
| |
Date: 12 Sep 2007 08:13:46
From: JS
Subject: Re: No dextrose or Maltodextrin
|
On Wed, 12 Sep 2007 21:59:01 +1000, "ant"
<claimsagent_directives@yahoo.co.uk > wrote:
>a family member is allergic to wheat and corn, but can drink a local
>commercial beer that is produced with no preservatives.
>I tried soem of my homebrew lager on her, but the dextrose used as the sugar
>caused her usual allergic reaction. So I am planning to try pure malt
>extract as the sugar in an upcoming lager. any reasons why this wouldn't
>work? is the sugar content high enough to ensure fermentation happens and
>all the usual beer things happen?
>
>what do commercial breweries use for sugar? evidently this mob don't use
>dextrose, although they have it in their beer kits.
Comm. breweries force carb their beer, for the most part. If you want
to use DME, use a little more than you would of corn sugar, as the DME
is not 100% fermentable, but closer to 70%. The general rule is 3/4
cup dextrose or 1.25 cup DME for 5 gals. Always boil in a little
water first and cool.
--
Posted via NewsDemon.com - Premium Uncensored Newsgroup Service
------- >>>>>>http://www.NewsDemon.com<<<<<<------
Unlimited Access, Anonymous Accounts, Uncensored Broadband Access
|
|
