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Old 04-10-2009, 06:12 PM   #11
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IIRC, Fix does offer a way to estimate the real degree of fermentability.

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Old 04-10-2009, 06:25 PM   #12
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Originally Posted by shot0rum247 View Post
I'll agree with that, any amount of movement from the aldehyde group to the hydroxyl group via the Benedict's reagent will cause a color change to a certain degree. Still....why not use our tongues :-)?
Cuz this is the Brew Science forum not the RDWHAHB forum.... which is actually where I belong. How did I get here?
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Old 04-12-2009, 04:57 PM   #13
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If Benedict's solution reacts with the reducing end of sugars it should also react with maltotriose, maltotretralose and so forth.

With respect to the binary nature of the iodine test, it also has various shades of color. Ranging from black-purple for amylose over a more reddish color for amylopectin and starches/dextines containing shorter sections of glucose chains arranges as helices to red for erythrodextrines which are large dextrines.

The iodine test is more useful for testing wort as it is sensitive to the length of the glucose chains. Long dextrines or even starches need to be eliminated b/c of the haze that they can create in the beer. Benedict's solution only signals the presence of reducing ends and their presence is not sufficient to indicate that no starches or large dextrins are left in the wort.

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IIRC, Fix does offer a way to estimate the real degree of fermentability.
Do you remember how he does that?


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Old 04-15-2009, 09:48 PM   #14
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Do you remember how he does that?Kai
I will look it up tonight.

Edit: Twas yet another senior moment on my part. Somehow, I commited the Fix and Fix 1997 table on Sugar Proifiles as an indication of fermentability varied by temp., which is true except that the example was based solely on German Diat Pils malt.
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