Neonsilver
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This summer I will have many open fermentors because I won't be brewing then, it's just easier for me to deal with temperatures when it's cold. I'm thinking about making several 1 gallon batches with just DME as LME seems to vary much more because of age. I started thinking about this because most pilsners are mashed at a lower temperature to ferment out drier. This made me think that the companies making DME possibly do the same thing for their extract. So here's the experiment.
Take a pound of DME from a few different types and manufacturers and boil for 15 minutes in a gallon of water. Cool to 70 or 75 depending on the temp in the house and pitch one full pack of nottingham (cheap). I'd obviously take a gravity reading before the yeast was pitched and at a few other intervals like 2 days and 1 week. I'd have to mark a line on my tube for the gravities to make sure I pull out the correct amount each time.
Any places in this I can fix or make better? I would also like suggestions on which types you would like to see tested. I'll also be sticking with the lighter extracts as the darker ones have a lot of unknowns.
Take a pound of DME from a few different types and manufacturers and boil for 15 minutes in a gallon of water. Cool to 70 or 75 depending on the temp in the house and pitch one full pack of nottingham (cheap). I'd obviously take a gravity reading before the yeast was pitched and at a few other intervals like 2 days and 1 week. I'd have to mark a line on my tube for the gravities to make sure I pull out the correct amount each time.
Any places in this I can fix or make better? I would also like suggestions on which types you would like to see tested. I'll also be sticking with the lighter extracts as the darker ones have a lot of unknowns.