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Old 12-11-2007, 05:36 PM   #11
shaggynuts24
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Houston huh?

you might get your chance

i live in the Beaumont area and have to drive all the way to Defalco's in Houston to get my supplies


got to give it a few months to bottle condition though


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Old 12-11-2007, 05:37 PM   #12
shaggynuts24
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Quote:
Originally Posted by david_42
Six pounds of chocolate malt?! Am I reading that correctly? That will give you a high finish gravity and make for a very sweet beer, even without considering the unfermentables in the LME.

If the final is too sweet, you have two choices to dry it out: Alpha amylase concentrate or alpha-galactosidase (Beano).

The downside of Beano? You have to heat the beer to de-nature it once you reach the desired dryness. Otherwise it will continue breaking down the sugars until there is nothing left. You end up with a high ABV, low-carb beer with almost no mouthfeel.

Alpha amylase concentrate will leave some sweetness and mouthfeel.


thanks for the tip --- i appreciate it
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