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| bio | website | beeradvocate.com |
|---|---|---|
| location | Denver, CO | |
| age | 29 | |
| visits | member for | 2 years, 6 months |
| seen | Sep 30 '11 at 20:54 | |
| stats | profile views | 50 |
Just a guy who likes beer...
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Nov 18 |
comment |
What's a good breakdown of all the sugars in regards to brewing? I'll have to check my yeast book, but I think maltriose fermentability falls within a limited range, even for lager yeasts. Lactose is 76% fermentable. And yes, Brettanomyces can process more sugars than Saccharomyces (ale & lager yeast), but it's hard to find documentation on fermentability of various sugars. When I've brewed with Brett, I have achieved apparent attenuation of 95-100%. |
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Nov 18 |
comment |
What's a good breakdown of all the sugars in regards to brewing? I should probably also add: maltose, dextrose, glucose, fructose and sucrose are completely fermentable. Maltriose fermentability depends on the strain of yeast. |
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Nov 18 |
answered | What's a good breakdown of all the sugars in regards to brewing? |
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Nov 18 |
comment |
Can I make low (or no) protein beer? Well, sadly, I don't think a protein-free beer is possible, but there are a few ways to limit the quantities and types of protein: lower-protein malts, a protein rest (if brewing all-grain) to break down larger proteins, and lighter, lower-strength beers, which will have a lower concentration of proteins. Hope that helps! |
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Nov 18 |
awarded | Teacher |
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Nov 18 |
answered | Can I make low (or no) protein beer? |
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Nov 18 |
answered | Proof dry yeast, or just pitch it? |
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Nov 18 |
awarded | Supporter |
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Nov 18 |
answered | Fermenting Soda |
