batfishdog37
Well-Known Member
Ok, so my understanding of melanoidins is that they are formed during the boil. They are large polymers which have similar properties to the browning of meat from heat. (maillaird reaction, don't know about that spelling) My question is, are these fermentable? I would lean to say no because of many reasons. Also, do these form from pre-existing fermentable sugars? ie..Do you lose fermentability/fermentable sugars by boiling longer to gain melanoidins? Bassically what I want to know is when using melanoidin malts (vienna, munich ect..) do they deture the fermentability of the wort or do they have nothing to do with the fermentable sugars? Thank you to all who read this.:rockin: