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Old 06-19-2007, 01:41 PM   #1
Foreigner
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Default Cornstarch Q.

Howdy Y'all.

Just a fast one for you: Is cornstarch pre-gelatinized? All the beer+cornstarch searches I have done seem to give me recipes for BBQ sauce. Delicious, but no help

Thanks!



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Old 06-20-2007, 04:30 AM   #2
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Normal cornstarch in the yellow box (Argo or Kingsford) is not pre-gelatanized. It must be brought to a boil for at least one minute (this is what Argo recommends on their website).

There are pre-gel cornstarches on the market but they aren't readily available and they will normally include the work instant in the title such as INSTANT CLEARJEL.







Dave



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Old 06-21-2007, 03:26 PM   #3
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Thanks alot. The box I have doesn't say one way or the other. Perhaps I will save it for making the BBQ sauces I keep seeing

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Bottles: Chili Stout, Dry Irish Stout, Bitter Ass IPA, Headstrong Munich Lager clone, Lawnmower ale with chocolate and munich malt

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Old 06-22-2007, 06:13 PM   #4
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Maybe someone could tell my why you'd add corn starch to beer? if you boil corn starch it will thicken, so I can see some additional body from it, but once again, why?

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Old 06-22-2007, 06:15 PM   #5
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I hate it when my wife's gravy turns to gelatin, but a "Beer-o" might work for me...

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Old 06-22-2007, 08:53 PM   #6
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Quote:
Originally Posted by brewitall
Maybe someone could tell my why you'd add corn starch to beer? if you boil corn starch it will thicken, so I can see some additional body from it, but once again, why?
The starch will turn to sugar in the mash leading to more alcohol in the long run.

In fact, I think it will lead to less body. It is a cheap source of sugar with less flavour than malt.
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Primaries: Ed's Haus + Munich, Ed's Haus + medium crystal

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Bottles: Chili Stout, Dry Irish Stout, Bitter Ass IPA, Headstrong Munich Lager clone, Lawnmower ale with chocolate and munich malt

Bulk Aging: Wildberry Sweet Mead - Orange Vanilla Dry Mead

Up Next: Orfy's Old Speckled Hen and an IPA of some kind

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Old 06-22-2007, 08:54 PM   #7
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Quote:
Originally Posted by homebrewer_99
I hate it when my wife's gravy turns to gelatin, but a "Beer-o" might work for me...
Just don't put in little chunks of banana. Unless maybe its a hefe-beer-o
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Bottles: Chili Stout, Dry Irish Stout, Bitter Ass IPA, Headstrong Munich Lager clone, Lawnmower ale with chocolate and munich malt

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Old 06-22-2007, 09:07 PM   #8
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Quote:
Originally Posted by Foreigner
The starch will turn to sugar in the mash leading to more alcohol in the long run.

In fact, I think it will lead to less body. It is a cheap source of sugar with less flavour than malt.
If that's the sole purpose, I can't imagine it's cheaper than table sugar.
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Old 06-22-2007, 09:11 PM   #9
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Quote:
Originally Posted by the_bird
If that's the sole purpose, I can't imagine it's cheaper than table sugar.
Could very well be. I just like to experiment is all. When I get around to making a lawnmower beer I imagine I will use it. I've heard it adds an interesting "grainy" taste.

I used Rice Syrup solids once. I think your comment applies very well to that ingredient.
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I try not to drink anything harder than Gin before breakfast - W.C. Fields

Primaries: Ed's Haus + Munich, Ed's Haus + medium crystal

Secondaries: suck :)

Bottles: Chili Stout, Dry Irish Stout, Bitter Ass IPA, Headstrong Munich Lager clone, Lawnmower ale with chocolate and munich malt

Bulk Aging: Wildberry Sweet Mead - Orange Vanilla Dry Mead

Up Next: Orfy's Old Speckled Hen and an IPA of some kind

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Old 06-22-2007, 09:29 PM   #10
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Sucrose is expensive.

Corn starch is not.



Its great for belgians. There is some scuttle bug that chimay uses close to 30% corn starch.



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