Mr. No-Tip
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- 26/9/11
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Some of you may have seen I did an experiment on simple sugar addition time and its effect on fermentability. One of the most amazing things I found was the final gravity: 1.000.
This is a Belgian Golden Strong with 30% dextrose and 70% pis malt. We know Pils is not 100% fermentable, but both the early and late additions of sugar ended up at 1.000, but a control batch with no sugar finished at 1.010. I see no evidence that the 1.000 batches are infected.
We often talk about adding simple sugars to 'dry out' a beer, but I've never really processed what it meant. I think I am observing the extreme end of it. My conclusion is that the simple sugars have either:
Increased the fermentability of the beer...not sure how.
Or increased the yeasts appetite for /ability to process 'unfermentables'.
I don't think I've come across an observation or explanation for this sort of thing before. Any ideas?
This is a Belgian Golden Strong with 30% dextrose and 70% pis malt. We know Pils is not 100% fermentable, but both the early and late additions of sugar ended up at 1.000, but a control batch with no sugar finished at 1.010. I see no evidence that the 1.000 batches are infected.
We often talk about adding simple sugars to 'dry out' a beer, but I've never really processed what it meant. I think I am observing the extreme end of it. My conclusion is that the simple sugars have either:
Increased the fermentability of the beer...not sure how.
Or increased the yeasts appetite for /ability to process 'unfermentables'.
I don't think I've come across an observation or explanation for this sort of thing before. Any ideas?