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Old 09-15-2010, 12:22 PM   #11
KeithMoonsLiver
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Quote:
Originally Posted by Indyking View Post
I see, but isn't the maltodextrin in the coopers brewing sugar contributing with fermentables?
maltodextrin is a long chain of dextrose units, I don't think brewers yeast can ferment anything bigger than a disaccharide or maybe a trisaccharide.


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Old 09-15-2010, 12:30 PM   #12
Indyking
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Quote:
Originally Posted by KeithMoonsLiver View Post
maltodextrin is a long chain of dextrose units, I don't think brewers yeast can ferment anything bigger than a disaccharide or maybe a trisaccharide.
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Originally Posted by devilishprune View Post
I think that it will contribute to the gravity, but maltodextrin isn't fermentable. It's more a of a mouthfeel thing, and it isn't sweet. You could just add the same mass of brewer's sugar that you have, but the ABV probably won't be the same.
OK Thanks. So instead of using 250 gr of coopers brewing sugar, which contains 200 gr of dextrose, I will use approximately 312 gr of it, which contains roughly 250 gr of dextrose (needed for the recipe) and 62 gr of maltodextrin). I suppose that will do it.


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Old 09-15-2010, 01:07 PM   #13
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As I was reading the recipe I wondered if they mean Dark Corn Syrup? It would have been easy to mistype since they had started the first two lines with "Dry."
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Old 09-15-2010, 01:19 PM   #14
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Dextrose Monohydrate = Corn Sugar = priming sugar = dry corn syrup

All the same.

Just like DME is 25% more concentrated than liquid, Corn sugar is 25% more concentrated than corn syrup.

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Old 09-15-2010, 01:36 PM   #15
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Quote:
Originally Posted by Austinhomebrew View Post
Dextrose Monohydrate = Corn Sugar = priming sugar = dry corn syrup

All the same.

Just like DME is 25% more concentrated than liquid, Corn sugar is 25% more concentrated than corn syrup.

Forrest
Thanks Forrest... I just ordered a whole bunch of stuff from you guys...


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