Benedict's Solution for Mash Conversion? - Page 2 - Home Brew Forums
Register Now For Free!

Home Brew Forums > Home Brewing Beer > Brew Science > Benedict's Solution for Mash Conversion?

Reply
 
Thread Tools
Old 04-10-2009, 05:12 PM   #11
GilaMinumBeer
Half-fast Prattlarian
HBT_LIFETIMESUPPORTER.png
 
GilaMinumBeer's Avatar
Recipes 
 
Jan 2008
Posts: 59,283
Liked 7720 Times on 6301 Posts


IIRC, Fix does offer a way to estimate the real degree of fermentability.

 
Reply With Quote
Old 04-10-2009, 05:25 PM   #12
ajwillys
 
ajwillys's Avatar
Recipes 
 
May 2008
Holly Springs, NC
Posts: 1,296
Liked 26 Times on 24 Posts


Quote:
Originally Posted by shot0rum247 View Post
I'll agree with that, any amount of movement from the aldehyde group to the hydroxyl group via the Benedict's reagent will cause a color change to a certain degree. Still....why not use our tongues :-)?
Cuz this is the Brew Science forum not the RDWHAHB forum.... which is actually where I belong. How did I get here?

 
Reply With Quote
Old 04-12-2009, 03:57 PM   #13
Kaiser
 
Kaiser's Avatar
Recipes 
 
Nov 2005
Pepperell, MA
Posts: 3,895
Liked 129 Times on 75 Posts


If Benedict's solution reacts with the reducing end of sugars it should also react with maltotriose, maltotretralose and so forth.

With respect to the binary nature of the iodine test, it also has various shades of color. Ranging from black-purple for amylose over a more reddish color for amylopectin and starches/dextines containing shorter sections of glucose chains arranges as helices to red for erythrodextrines which are large dextrines.

The iodine test is more useful for testing wort as it is sensitive to the length of the glucose chains. Long dextrines or even starches need to be eliminated b/c of the haze that they can create in the beer. Benedict's solution only signals the presence of reducing ends and their presence is not sufficient to indicate that no starches or large dextrins are left in the wort.

Quote:
Originally Posted by GilaMinumBeer View Post
IIRC, Fix does offer a way to estimate the real degree of fermentability.
Do you remember how he does that?


Kai

 
Reply With Quote
Old 04-15-2009, 08:48 PM   #14
GilaMinumBeer
Half-fast Prattlarian
HBT_LIFETIMESUPPORTER.png
 
GilaMinumBeer's Avatar
Recipes 
 
Jan 2008
Posts: 59,283
Liked 7720 Times on 6301 Posts


Quote:
Originally Posted by Kaiser View Post
Do you remember how he does that?Kai
I will look it up tonight.

Edit: Twas yet another senior moment on my part. Somehow, I commited the Fix and Fix 1997 table on Sugar Proifiles as an indication of fermentability varied by temp., which is true except that the example was based solely on German Diat Pils malt.


 
Reply With Quote
Reply
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Is this a viable solution for those that don't have large wort pot/mash tun? BarleyAndApple Beginners Beer Brewing Forum 5 09-15-2009 03:04 PM
Mash Tun Conversion Question ahoffman565 Kettles, Mash Tuns & Hot Liquor Tanks 11 08-31-2009 09:24 PM
Step Mash Conversion Sixbillionethans Brew Science 0 08-25-2009 02:17 AM
Hot tub------> mash tun conversion. Orangevango Drunken Ramblings and Mindless Mumbling 29 11-29-2008 09:20 PM
Cooler mash tun conversion Q. Willsellout Equipment/Sanitation 7 02-01-2007 05:06 PM


Forum Jump