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Old 11-27-2010, 09:05 PM   #21
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Quote:
Originally Posted by Bigscience View Post
The results could be calculated based on the difference between the test and control. OR you could pick one Crystal and just vary the percents (eg 5%, 20%, 50%). It may be that at lower levels (typical use), the affects it has on attenuation really isn't that great.
Agreed--but we are talking about the difference between 100% fermentability of extracted sugars, which all the software seems to assume, and something that may be closer to 0% in reality. This difference amounts to 2-5 points of FG in typical recipes.

If this is the case, then I assume that a lot of brewers use the software tools without realizing that the estimated FG will be unrealistically low, then freak out and blame themselves, or their yeast, or extract. I mean, that's what I have been doing up until the last few days....
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Old 11-27-2010, 10:31 PM   #22
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Sparging the last of 3 test batches now. Holly cow, I'm brewing 3 batches in a row! Playing mad scientist is hard!
So far, PPG's are coming lower than expecd. More to come soon.

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Old 11-28-2010, 12:11 AM   #23
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Done. All 3 batches for crystal 10L, 40L and 120L now sit at confortable 70F.

dsc06341.jpg  
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Old 11-28-2010, 12:16 AM   #24
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Subscribed!

What type of bottles are those? (Cost? Source?)

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Old 11-28-2010, 12:22 AM   #25
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Safeway grocery store, Seattle WA
$12 each, including spigot and lid.

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Old 11-28-2010, 01:08 AM   #26
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looking fwd to results - have been wondering about the true fermentability of CaraPils in a mash (not steep) situation.

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Old 11-28-2010, 03:31 PM   #27
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Here are some preliminary results:
Crystal 10L: PPG=20
Crystal 40L: PPG=16
Crystal 120L: PPG=16

After 14h from pitching, Crystal 10L is visibly fermenting, Crystal 40L is getting started, Crystal 120L doesn't show any signs yet.
All three were oxygenated with bottled oxygen for 3 min before pitching.
Here's a snapshot as of now.

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Old 11-29-2010, 06:57 PM   #28
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Those PPG numbers are actually not too far off those in the steeping column in Palmer's table.

What was your steeping procedure?

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Old 11-29-2010, 08:32 PM   #29
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Quote:
Originally Posted by SeanRRogers View Post
Those PPG numbers are actually not too far off those in the steeping column in Palmer's table.

What was your steeping procedure?
You are right, it is pretty close.
I did actually a mash at 155F, drained the wort, added sparge water, stired, recirculated and drained all wort again. Did this 3 times to make sure all possible sugars were collected.
One interesting thing though. All 3 batches indicated the presence of starches when doing the iodine test. That tells me a mash of a crystal malt with a base malt can improve the yield.
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Old 11-29-2010, 08:42 PM   #30
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One thing to be sure of - replication of your treatments. For this experiment to be more valid you should repeat your experiment several times (more the better). This way you will capture more of the variance in your procedure and things you can't (or aren't) controlling for.

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