landhoney
Well-Known Member
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.
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.