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Old 11-09-2008, 07:18 AM   #1
Pelikan
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Default Goya Malta...

So I'm in the grocery store today, and see Goya Malta on the shelf in individual bottles. It was labeled as a more or less non-alcoholic beer. I've never had a non-A before, and figured "what the hell" and got a bottle.

When I tasted it, it was exactly (exactly) like a small sample of unfermented, diluted wort I had tried one time (fairly nasty, in other words). Is that basically what this stuff is, unfermented wort?

My first thought was "what a waste of good malt and hops," but then I thought maybe this stuff could be used for something brew-wise, like a pre-made starter solution or something. Any thoughts?



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Old 11-09-2008, 07:25 AM   #2
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Do a search for Goya Malta and you will see the answer. A bunch of threads on starters. Yesterday someone mentioned the stuff and I had no idea what it was so I searched it.



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Old 11-09-2008, 07:42 AM   #3
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Ah ha! That's pretty funny, I just picked it up on a whim, and it's actually pretty widespread in the brewing community. I may very well use it as the base for a starter with a little Wyest nutrient added, and forgo the DME boiling PITA.

Do you think the 8ish fluid ounces of this stuff used in a starter would have any notable impact on the flavor of the brew?

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Old 11-09-2008, 03:58 PM   #4
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Quote:
Originally Posted by Pelikan View Post
Ah ha! That's pretty funny, I just picked it up on a whim, and it's actually pretty widespread in the brewing community. I may very well use it as the base for a starter with a little Wyest nutrient added, and forgo the DME boiling PITA.

Do you think the 8ish fluid ounces of this stuff used in a starter would have any notable impact on the flavor of the brew?
Aside from your description I don't really know anything about what is in it. People use it for starters which means no preservatives I guess, which seems strange. I can't imagine it would have a big impact on a full batch though.

Sounds truly nasty as a beverage to me. I am not a fan of non-finished beer.
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Old 11-09-2008, 05:53 PM   #5
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Mix it 50/50 with water for a starter

Also unless it's a dark beer the color will cause you to dump all bbut the yeast layer before pitching

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Old 11-09-2008, 07:07 PM   #6
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Quote:
Originally Posted by dontman View Post
Aside from your description I don't really know anything about what is in it. People use it for starters which means no preservatives I guess, which seems strange. I can't imagine it would have a big impact on a full batch though.

Sounds truly nasty as a beverage to me. I am not a fan of non-finished beer.
Really, it's just unfermented stout wort with a minimal amount of carbonation and a dash of phosphoric acid, which, contrary to popular belief, is not a preservative but a taste enhancer. It is also hopped, which helps give yeast the advantage over other nasties.

All accounts I've read say to mix it half and half with water, which dilutes the high grav (1.075), and anything else that might be unfavorable to yeastie growth.

The basic procedure is as follows: sterilize your flask, and have a bottle of Malta on hand for your next starter. Boil 12 oz of water, throw in an 1/8th or so tsp of Wyeast nutrient, mix. Open the malta, sterilize the bottle opening, then pour into the flask. Do the same with the boiling nutrient water. Put a foam stopper on your flask, agitate a bit to encourage any residual carbonation to come out, then put in a cool water bath for about thirty or so minutes. Pitch, replace with drilled rubber stopper, and you're good.
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Old 11-09-2008, 08:34 PM   #7
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Unfermented malt beverages have been around a long time. Barley water has been used as infant formula, a health tonic to clear the completion and remove wrinkles.

Oddly enough, if you ferment it, then drink it, it can clear up other people's complexions and remove wrinkles; at least until the morning after.

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Old 11-09-2008, 09:08 PM   #8
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Quote:
phosphoric acid, which, contrary to popular belief, is not a preservative but a taste enhancer.
Negative. It is an acidifying agent, which acts as a preservative since it lowers the pH so that bacteria can't grow. It is also an antioxidant, i.e. protects food from deterioration caused by oxygen. In other words, a preservative.

Also, see this thread concerning this topic: http://www.homebrewtalk.com/f13/just-made-starter-goya-malta-85681/
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Old 11-10-2008, 07:06 AM   #9
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Quote:
Originally Posted by phissionkorps View Post
Negative. It is an acidifying agent, which acts as a preservative since it lowers the pH so that bacteria can't grow. It is also an antioxidant, i.e. protects food from deterioration caused by oxygen. In other words, a preservative.

Also, see this thread concerning this topic: http://www.homebrewtalk.com/f13/just-made-starter-goya-malta-85681/
No need to be pushy...

The amount of food-grade phosphoric acid added to Goya Malta, or coke, or any other beverage is not enough to overcome the buffering power of the drink. In other words, it won't drop the pH to the point where it would impact yeast that can tolerate 8 to 20% alcohol. It's not added as an acidifying agent per se, but to impart a tartness to the beverage that would otherwise be lacking (much less expensive when compared to citric acid, or the natural juices of lemon, lime, orange, etc).

Does it have preservative properties? Sure. But is it a preservative in the traditional sense (ie: in relation to microbial activity)? Not as it's used in food and drink.
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Old 11-10-2008, 07:18 AM   #10
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1) I'm talking about bacteria, not yeast.
2) Strains that can easily tolerate 20% aren't really abundantly floating around, or even over 10-15% for that matter.
3) Malta Goya is filtered.
4) You're wrong about the pH. Cola is more acidic than lemon juice. pH of lemon juice = ~3.28-2.5. pH of cola = ~ 1.75-2.75. pH of beer = ~ 4.

Quote:
But is it a preservative in the traditional sense (ie: in relation to microbial activity)? Not as it's used in food and drink.
Science seems to disagree with you: Analysis of preservatives in soft drink beverages: News from Metrohm UK


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