tag:blogger.com,1999:blog-8066877917844499643.post4773200672974969390..comments2024-02-23T15:34:32.816-05:00Comments on The Mad Fermentationist - Homebrewing Blog: Technical Notes on FermentabilityThe Mad Fermentationist (Mike)http://www.blogger.com/profile/07379932734747507258noreply@blogger.comBlogger12125tag:blogger.com,1999:blog-8066877917844499643.post-54699172843221294142013-04-02T08:16:49.564-04:002013-04-02T08:16:49.564-04:00A long boil, especially a concentrated one (boilin...A long boil, especially a concentrated one (boiling down passed the target volume and then topping off) like I did for my <a href="http://www.themadfermentationist.com/2009/05/adambier-hotd-adam-clone.html" rel="nofollow">Hair of the Dog Adam clone</a> can add a richer melanoidin character, even if it doesn't boost the FG by much.The Mad Fermentationist (Mike)https://www.blogger.com/profile/07379932734747507258noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-12781830416614994692013-04-01T16:24:46.502-04:002013-04-01T16:24:46.502-04:00Based on the last paragraphs, is the only reason f...Based on the last paragraphs, is the only reason for a long boil to hit a target OG? pgrebushttps://www.blogger.com/profile/09300816409186449430noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-25331193749040572802013-03-27T21:55:34.773-04:002013-03-27T21:55:34.773-04:00Kai Troester said in a Basic Brewing Radio episode...Kai Troester said in a Basic Brewing Radio episode that Liquor to Grist Ratio does not affect attunation, but it can affect efficiency which will affect the amount of fermentables you can pull out of the wort, so in that sense it definitely affects fermentability. Mashing for longer also affected the starting gravity and therefore would create a more fermentable wort, but attenuation and fermentability are different because attenuation is often yeast strain dependent as well. For example Wyeast 1968 has a much lower attenuation than 1056 and therefore leaves a more dextrinous wort.Albrighthttps://www.blogger.com/profile/11003457968995016918noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-21716888083705558522013-03-27T18:45:14.747-04:002013-03-27T18:45:14.747-04:00I misread the first sentence as "Wort ferment...I misread the first sentence as "Wort fermentability can be a comforting topic." I expected the blog post to be much more surreal.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-39309047022405846952013-03-27T18:01:20.239-04:002013-03-27T18:01:20.239-04:00Great write up! Thank you for putting that togethe...Great write up! Thank you for putting that together.<br />Have you found any similarly insightful work on the relationship between mash temperature and ferment ability (and FG)?Unknownhttps://www.blogger.com/profile/14336057396322149653noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-19041837541764262852013-03-27T00:52:20.492-04:002013-03-27T00:52:20.492-04:00While thick mashes won't result in a less ferm...While thick mashes won't result in a less fermentable wort, they will result in higher gravity first runnings. In a Scottish ale or similar beer, this allows for more caramelization in less time. The temperature can go well above 212F when doing this.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-43346501278884742812013-03-26T19:40:12.158-04:002013-03-26T19:40:12.158-04:00Part about steeping vs mashing caramel malts makes...Part about steeping vs mashing caramel malts makes sense from my experience. One of my extract beers with steeped CaraMunich feels much sweeter, almost cloying, compared similar amount of C60 mashed with Pilsner malt. I guess this is something to keep in mind while doing extract beers.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-62573854808446850632013-03-26T16:56:08.260-04:002013-03-26T16:56:08.260-04:00There is a chance that the water-grain ratio was m...There is a chance that the water-grain ratio was more important historically with under modified malts. <br /> <br />I usually bump into research on message boards (or searching Google to prove someone wrong). The "Brew Science" board on HomeBrew Talk is a good resource: http://www.homebrewtalk.com/f128/ The Mad Fermentationist (Mike)https://www.blogger.com/profile/07379932734747507258noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-56516897342073930542013-03-26T14:06:09.512-04:002013-03-26T14:06:09.512-04:00Thanks. You answered a question I did not know ho...Thanks. You answered a question I did not know how to ask.<br />dtrosidenoreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-91565373132920927012013-03-26T11:44:34.641-04:002013-03-26T11:44:34.641-04:00I've always considered all malted specialty gr...I've always considered all malted specialty grains to be more or less able to be converted, they just can't self convert because the enzymes where destroyed during the toasting/kilning.Synaesthesianoreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-17224333506611644282013-03-26T10:40:17.798-04:002013-03-26T10:40:17.798-04:00where do you find original research like those? i...where do you find original research like those? i've always been interested in what kind of formal experimentation is going on in the beer world.Allisonhttps://www.blogger.com/profile/07031977876054698001noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-81660335772867659162013-03-26T10:09:23.028-04:002013-03-26T10:09:23.028-04:00Nice work! Great review of some awesome research. ...Nice work! Great review of some awesome research. I always kind of figured the water ratio thing sounded a little bogus. Now I know!iemattiashttps://www.blogger.com/profile/01381883306896753352noreply@blogger.com