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Old 06-03-2011, 03:13 PM   #1
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Default What are the best techniques to ensure a lower FG?

I am trying to make a more diabetic friendly beer for someone with type 2 diabetes. I found a nice carb calculator in another post - http://www.mrgoodbeer.com/carb-cal.shtml.

It seems that making FG drop as low as possible is what lowers carbohydrates in a serving of beer. I am thinking of something that will have an OG in the 1.040 range and an FG no higher than 1.010. The processes that I am aware of to help this happen are:

Mash temp - lower temp = lower FG
Some sugars like to ferment out more than grain - honey, candi sugar

Any other tips to get a lower FG?

Are there specific yeasts that will go lower than others?


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Old 06-03-2011, 03:18 PM   #2
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The darker the grain usually means more unfermentable sugars too. I've always had the Cali Ale yeast drop pretty low, usually ~80% att. The thing is that, though sugar isn't good for diabetics, neither is alcohol. I would be afraid to enable a diabetic by tempting them with a "friendlier" beer, but that's just me. I'm not saying you're a bad guy or anything .


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Old 06-03-2011, 03:22 PM   #3
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Yes, yeast strain makes a big difference. Both White Labs and Wyeast have on their websites the attenuation ranges for their yeasts. Go with the highest %. Also, as fermentation slows down, you can give the carboy an occasional swirl to keep more yeast in suspension to help drive the FG down. You can also boost the temp a couple of degrees and the very end to help dry it out.
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Old 06-03-2011, 03:54 PM   #4
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How about a low OG Saison? mash at 149 and pitch a big starter of 3711, my 1.068 OG Saison dropped to 1.002 on a few days.
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Old 06-03-2011, 03:59 PM   #5
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Quote:
Originally Posted by Brewing Clamper View Post
The darker the grain usually means more unfermentable sugars too. I've always had the Cali Ale yeast drop pretty low, usually ~80% att. The thing is that, though sugar isn't good for diabetics, neither is alcohol. I would be afraid to enable a diabetic by tempting them with a "friendlier" beer, but that's just me. I'm not saying you're a bad guy or anything .
I am aware of the alcohol issue and so is he. It would still be nice to make him some beer that is 8 - 10 carbs per serving rather than 20 - 30 as my typical ones are. Even just being aware of the the carb count in a beer is a step forward.
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Old 06-03-2011, 04:04 PM   #6
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Another thing to take into consideration is the abv since alcohol is converted back to sugar in your liver (causing a blood sugar spike), a shot grain alcohol has close to 200 calories and a shot of vodka has almost 100.
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Old 06-03-2011, 04:16 PM   #7
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Exogenous enzyme, step mashing, decoction, direct addition of fermentables (sugar).
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Old 06-04-2011, 01:22 AM   #8
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Quote:
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Exogenous enzyme, step mashing, decoction, direct addition of fermentables (sugar).
What is "Exogenous enzyme"? Never heard of that one. How do I use it to get to a lower FG?
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Old 06-04-2011, 02:50 AM   #9
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Beano. It is a beta-galactosidase I believe. You can add it to the fermenter to break up sugars the yeast can't use (and give a higher FG) and converts them to sugars yeast can use (resulting in a lower FG)

You can also add amylase to the mash to ensure complete conversion


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