Anybody heard of this? I brew AG, but this is interesting for extract/partial brewers I think. http://www.thebrewingnetwork.com/archive/Jamil12-31-07.mp3
This is Jamil's Belgian Golden Strong show, the relevant info starts ~28 minutes into the show. Essentially you do a mini-mash with the extract, and the enzymes in the grain(2-row,etc) make the extract more fermentable. He also talks about using Beano pre-boil, to break down the long sugars, and then when heated(boiled) the enzymes will stop so you don't go too dry.
Maybe everyone already knows this, but I thought it was intersting. This thread may belong in the extract section, but it is a technique after all. Mods, feel free to move if you desire.
Someone(not me) should do an experiment making half a batch with extract as is, and then the other half doing the mini-mash thing and see which ends up with a lower FG.
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I didn't listen to it yet, but the theory is interesting. I've only heard of bean-o post fermentation, when your real FG stops at like 50% on a normal ABV style beer. Of course the problem is overly dry beer because you lack the control of destroying the enzymes with heat.
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You can stop [alpha]-galactosidase (Beano) by heating the brew to 56C and holding it for 15 minutes. This should be done a few points above your TG, as there will be some fermentable sugars still in solution. It's not hot enough to mess up the beer, but you do have to be careful to re-cool without splashing.
Alpha-amylase concentrate is probably a better approach. It has a branching limit.
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That definitely sounds do-able. Bring a small volume of hot water up close to boil, add your extract, and add cold water until you hit 150. Throw a pound of 2 row in a grain sack and steep it at 145 like you would any other adjunct. Wash it out after, IDK, 30-60 minutes, and crank the heat. I suppose you could throw the wort in a cooler with this grain sack and sparge through a strainer right into the cooler. Dump the sparge into the boil pot.
Making Extract More Fermentable?
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