Timeline for Save the (Belgian) wit! I forgot the candi syrup: what should I do now?
Current License: CC BY-SA 3.0
4 events
| when toggle format | what | by | license | comment | |
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| Apr 30, 2018 at 1:24 | vote | accept | Sboisen | ||
| Apr 29, 2018 at 23:06 | comment | added | Evil Zymurgist | @Roman heating yeast to the point of cell wall rupture basically simulates what happens with autolysys. When yeast feed on dead intact cells the cell ruptures creating the autolysys off flavors. Having yeast husk in nutrients gives the yeast what it wants from the dead cells but without the off flavors as they've been removed in the drying process. It's pretty hard to heat syrup to a pasteurization temp without damaging it. It takes some confection know how. Basically needs a double pot system with indirect heat. Much easier to just make a small dme batch so you can have the syrup mostly dilut | |
| Apr 29, 2018 at 22:56 | comment | added | Roman | I beg to disagree on the "ruptured yeast will release bad flavours" thing. Not that I ever pulled pitched wort out of the fermenter and boiled it, but my common practice of adding nutrition to starters is adding a tablespoon of dry baking yeast to the boil. Yeast is sorta cannibalistic, whatever gets released from one dead yeast cell will get consumed by others. Also, I don't see a problem in heating just the syrup itself without adding any water (not that I consider it needful). | |
| Apr 29, 2018 at 16:34 | history | answered | Evil Zymurgist | CC BY-SA 3.0 |