bottlebomber
Well-Known Member
The other thing I learned that I was wondering about, is that I've heard it mentioned that table sugar must be boiled to ferment properly. Bollocks.
bottlebomber said:Results are in.
Lol.
Both samples have dropped clear for a good day now. The gravity of the straight sugar went from 1.028 down to .998. The caramelized version started at 1.028, and when fermentation was complete it came down to... Wait for it...
1.020. Maybe 1.018.
So I can definitely conclude(read concede) that caramelized table sugar is SIGNIFICANTLY less fermentable. I am actually really glad I did this, because I had planned on priming the beer with caramelized sugar, and now I know to not do this. The degree of fermentability is far to unpredictable. Cool experiment.
It's technically easier. I suppose it might even be true for some mutant strains.bottlebomber said:The other thing I learned that I was wondering about, is that I've heard it mentioned that table sugar must be boiled to ferment properly. Bollocks.
bottlebomber said:The equation seems solid. I would definitely want to repeat the experiment at least once more before I stake an expensive batch of beer on it. If I could do it two more times and get very similar results I'd feel comfortable carbing a batch this way. Even a difference of 10% attenuation would make me feel a little leery though. As you mentioned before, there's a broad range in caramelization.
keesh said:I'd just like to add that this thread has progressed quite nicely and I am very happy to have see your results, bottlebomber. Also, the discourse is excellent.
seabass07 said:Old thread bump.
Any chance your final beer ended up with some caramelized milk flavors? I'm curious about what kind of flavors you got with the caramelized lactose in the final beer.
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