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Old 11-02-2013, 01:27 PM   #11
junior
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Originally Posted by boydster View Post
1.087 -> 1.017, so 80% attenuation
Dam, you are getting 10 points more than I was getting with extract.
congratulations.
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Old 11-02-2013, 04:30 PM   #12
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I used fresh harvested yeast with a good pitch rate (I usually go by MrMalty.com) and plenty of aeration. The first time I made an extract DIPA, I didn't use corn sugar and had a slightly different recipe, but I got noticeably lesser attenuation - 75%. That went from 1.073 to 1.018.

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Old 11-02-2013, 04:35 PM   #13
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Read the last slide of Kai's NHC presentation: http://braukaiser.com/documents/Troe...ur_Starter.pdf

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Old 11-02-2013, 09:40 PM   #14
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Originally Posted by junior View Post
Hi,
I am thinking of experimenting by adding .50-1lb of corn sugar to my next batch of ale to raise abv without the sweetness I would get if I used my normal grain bill (9.25lbs 1.070). The question I have is, would there be an affect on the ale yeast? I was thinking that the yeast would be consuming maltose and a less complex sugar to convert, does the presence of the corn sugar make the yeast lazy were they will have a problem converting the maltose?
The answer is no. Use sucrose (table sugar) if you want to save money. It will have the same outcome.
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Old 11-04-2013, 02:29 PM   #15
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Read the last slide of Kai's NHC presentation: http://braukaiser.com/documents/Troe...ur_Starter.pdf
Steve,
Thank's for the link, interesting read.
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