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Old 01-07-2013, 06:51 PM   #141
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I agree. The starch conversion from crystal malts was not expected or part of the main purpose of this test. It came out as an extra finding and doesn't seems to be significant when comparing to how much fermentable sugars are within crystal malts.
Comparing average attenuation of each of the three malts tested:
10+2R=77%, avg(10&2R)=64.65, increase of 13%
40+2R=69.5%, avg(40&2R)=59.45, increase of 10%
120+2R=67%, avg(120&2R)=59.1), increase of 8%
The higher the lovibond, less startch, lower gain. This seems to make sense to me.
I also agree about the carapils. Need to find the time to do a batch test on this.



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Old 09-30-2014, 02:05 AM   #142
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Really good thread. I think it might have been helpful however if you did a batch at a higher gravity to see if the trends still held true once the gravity got low.

All in all, I plan on using this thread as a guideline for a brett sour mead spiked with crystal to give it residual sugars so that I can have it carbed and with residual sugar.

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