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Date: 31 Oct 2006 06:52:49
From: Ed Edelenbos
Subject: Extract batches...
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I'm hoping Dan Listermann sees this (and feels like replying). He seems to
be the default extract expert. I'd appreciate any advice anyone has to
offer though.
I had been using United Canadian extract (with specialty grains and/or mini
mashes.) The local shop that carried UC became intolerable. My new shop
does not (and will not be for the foreseeable future) carry UC. I have had
good results (i.e. better attenuation) with Breiss canned extract but it is
about 50% more expensive than the Muntons 33# jug. (I guess economy is a
motivator here). When I mentioned a recent batch, Dan said it was probably
worth adding sugar to lower the fg. (OK, finally here is the question...)
What sugar would you suggest? Corn sugar in general? Different for
different beers? Corn generally but say brown sugar for a porter, molasses
for a stout? Rice extract? Should I just do a bunch of batches and see
what works best for me? I'd still be happier if my local would carry UC and
shipping costs makes mail order non-productive.
Any advice? (Oh and I know... I should just switch to all grain. (grin)
Ed
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Date: 31 Oct 2006 16:00:38
From: John 'Shaggy' Kolesar
Subject: Re: Extract batches...
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On Tue, 31 2006 06:52:49 -0500, <eded@spookeasy.net > wrote:
> I'm hoping Dan Listermann sees this (and feels like replying). He seems to
> be the default extract expert. I'd appreciate any advice anyone has to
> offer though.
>
> I had been using United Canadian extract (with specialty grains and/or mini
> mashes.) The local shop that carried UC became intolerable. My new shop
> does not (and will not be for the foreseeable future) carry UC. I have had
> good results (i.e. better attenuation) with Breiss canned extract but it is
> about 50% more expensive than the Muntons 33# jug. (I guess economy is a
> motivator here). When I mentioned a recent batch, Dan said it was probably
> worth adding sugar to lower the fg. (OK, finally here is the question...)
> What sugar would you suggest? Corn sugar in general? Different for
> different beers? Corn generally but say brown sugar for a porter, molasses
> for a stout? Rice extract? Should I just do a bunch of batches and see
> what works best for me? I'd still be happier if my local would carry UC and
> shipping costs makes mail order non-productive.
If your goal is just to dry out the beer some and increase the attenuation,
then either corn or cane (aka table) sugar would work fine. Both will give
you more alcohol (increasing attenuation) without adding any extra flavor of
their own.
The other ones you mentioned, brown sugar and molasses, are going to add
additional flavors to the beer beyond just drying them out. Adding extra
flavors may or may not be your goal, but they'll effect the final character
of the beer beyond just drying it. Which one is "right" is really up to you
depending on what you are trying to do.
John.
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Date: 31 Oct 2006 15:50:13
From: Dan Listermann
Subject: Re: Extract batches...
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John pretty much has it covered. Both cane or corn sugar are fine for
increasing attenuation without effecting flavor much. IIRC, I found that UC
is 85% fermentable with Briess being 75% and M&F 65%. Laaglander or
"Hollander" ( is that still sold?) is only 55% attenuative.
Dan
"John 'Shaggy' Kolesar" <spam@shagg.net > wrote in message
news:slrneket1k.6o4.spam@weizen.shagg.net...
> On Tue, 31 2006 06:52:49 -0500, <eded@spookeasy.net> wrote:
>> I'm hoping Dan Listermann sees this (and feels like replying). He seems
>> to
>> be the default extract expert. I'd appreciate any advice anyone has to
>> offer though.
>>
>> I had been using United Canadian extract (with specialty grains and/or
>> mini
>> mashes.) The local shop that carried UC became intolerable. My new shop
>> does not (and will not be for the foreseeable future) carry UC. I have
>> had
>> good results (i.e. better attenuation) with Breiss canned extract but it
>> is
>> about 50% more expensive than the Muntons 33# jug. (I guess economy is a
>> motivator here). When I mentioned a recent batch, Dan said it was
>> probably
>> worth adding sugar to lower the fg. (OK, finally here is the
>> question...)
>> What sugar would you suggest? Corn sugar in general? Different for
>> different beers? Corn generally but say brown sugar for a porter,
>> molasses
>> for a stout? Rice extract? Should I just do a bunch of batches and see
>> what works best for me? I'd still be happier if my local would carry UC
>> and
>> shipping costs makes mail order non-productive.
>
> If your goal is just to dry out the beer some and increase the
> attenuation,
> then either corn or cane (aka table) sugar would work fine. Both will
> give
> you more alcohol (increasing attenuation) without adding any extra flavor
> of
> their own.
>
> The other ones you mentioned, brown sugar and molasses, are going to add
> additional flavors to the beer beyond just drying them out. Adding extra
> flavors may or may not be your goal, but they'll effect the final
> character
> of the beer beyond just drying it. Which one is "right" is really up to
> you
> depending on what you are trying to do.
>
>
> John.
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Date: 31 Oct 2006 18:10:09
From: Ed Edelenbos
Subject: Re: Extract batches...
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"Dan Listermann" <dan@listermann.com > wrote in message
news:12kfdnsnaques59@corp.supernews.com...
> John pretty much has it covered. Both cane or corn sugar are fine for
> increasing attenuation without effecting flavor much. IIRC, I found that
> UC is 85% fermentable with Briess being 75% and M&F 65%. Laaglander or
> "Hollander" ( is that still sold?) is only 55% attenuative.
>
> Dan
>
>
Thanks to both of you!!!
It sure would be nice if I could get UC (economically) again. I got pretty
good at predicting my batches.
Ed
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Date: 31 Oct 2006 17:38:13
From: David M. Taylor
Subject: Re: Extract batches...
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"Ed Edelenbos" <eded@spookeasy.net > wrote in message
news:1L-dnUm9-aePpNrYnZ2dnUVZ_vSdnZ2d@speakeasy.net...
> I'm hoping Dan Listermann sees this (and feels like replying). He seems
> to be the default extract expert. I'd appreciate any advice anyone has to
> offer though.
>
> I had been using United Canadian extract (with specialty grains and/or
> mini mashes.) The local shop that carried UC became intolerable. My new
> shop does not (and will not be for the foreseeable future) carry UC. I
> have had good results (i.e. better attenuation) with Breiss canned extract
> but it is about 50% more expensive than the Muntons 33# jug. (I guess
> economy is a motivator here). When I mentioned a recent batch, Dan said
> it was probably worth adding sugar to lower the fg. (OK, finally here is
> the question...) What sugar would you suggest? Corn sugar in general?
> Different for different beers? Corn generally but say brown sugar for a
> porter, molasses for a stout? Rice extract? Should I just do a bunch of
> batches and see what works best for me? I'd still be happier if my local
> would carry UC and shipping costs makes mail order non-productive.
>
> Any advice? (Oh and I know... I should just switch to all grain. (grin)
Table sugar is cheap, 100% fermentable, and readily available, and none of
the other sugars you mentioned (except molasses) really provide much if any
character to the beer, so why not just use table sugar? That's what I would
do. In fact I just revamped all of my old extract recipes to use table
sugar as the default where corn sugar or brown sugar were previously
mentioned. Save a brain cell that has previously been devoted to worrying
about beer, and also save a buck or two.
--
Dave
"Fill your cup with whatever bitter brew you're drinking." -- Brad Paisley
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