8
votes
Accepted
What are the gelatinisation temps for vegetable starches?
This page from Oregon State shows some of the science behind gelatinization and mentions that:
Starch begins to gelatinize between 60 and 70C, the exact temperature dependent is the specific starch....
- 1,900
3
votes
Mead made from Agave nectar?
I've done a couple of 1 gallon batches to see what it would do, and they came out decent. I've found that Agave nectar can be tricky to ferment, and it takes a long time. If you proceed as if you ...
- 31
2
votes
What are the gelatinisation temps for vegetable starches?
I've found that when looking for low gelatinization temperatures, a good guide are sous vide recipes. For instance, in this recipe for carrots it recommends 183ºF (84ºC)
http://www.seriouseats....
- 21
2
votes
Accepted
Adding butterscotch syrup in primary
I have never used that for brewing but i have for ice cream.
I would add it after the the Lag phase of fermentation, basically in the heart of fermentation, when the yeast is done multiplying, due ...
- 1,769
2
votes
Advice for a Harry Potter butterbeer
The butterscotch is a typical fault in many beers and is produced by diacetyl an ester produced by yeast in growth phase. Diacetcyl is cleaned up at the end of fermentation by raising temp to 68°.
If ...
- 18.5k
1
vote
Advice for a Harry Potter butterbeer
What you're describing is a Cream Ale. The BJCP describes the the flavor as:
Low to medium-low hop bitterness. Low to moderate maltiness and
sweetness, varying with gravity and attenuation. ...
- 1,152
1
vote
1
vote
Airlock Alternatives
I prefer to have a crystal clear view of the activity in my fermenter, so I did away many years ago with my opaque fertiliser lids and airlocks. Instead, I use kitchen cling wrap, stretch it across ...
- 531
1
vote
Airlock Alternatives
I wanted to start making mustang (wild) grape wine in the cellar of the old house I owned during the 1980s-90s. I went to a liquor store that also sold winemaking equipment and looked at a couple of ...
- 11
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