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Old 02-08-2006, 08:33 PM   #1
m_f
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Hello there!

can I steep carafoam? and carapils?
they are suposedly equivalent (dextrine malts) but the briess carapils are suposed to be mashed (according to someone at least) while carafoam does not seem to require that.

also can I get a simmilar effect (to carafoam/carapils), this is improved head retention, using maltodextrine powder?
thanks in advance

 
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Old 02-08-2006, 08:37 PM   #2
Walker
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i've seen about 50% of the references to carapils say that it does need mashing, and the other 50% say it does not. I just steep it and it seems to work fine.

As for malto-dextrin sugar, I think that only adds body to the beer and does nothing to improve the head retention.

-walker
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Old 02-08-2006, 08:42 PM   #3
Kaiser
 
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This is an interesting question, as I was thinking about this lately.

I didn't do an in-depth research, but what I found was that the dextrines in Carapils are not affected by the mash enzymes (neither alpha nor beta amylase). This means that it doesn't need to be mashed since the mash won't have an effect on these. The only thing that needs to happen is getting these sugars into solution which steeping will do.

But I'd like to know what others think about this.

Kai

 
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Old 02-08-2006, 10:14 PM   #4
casebrew
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The malto-dextrine was made during the malting process. I wouldn't think that steeping would have any effect that boiling a wort wouldn't. Did I say that right?
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Old 02-08-2006, 10:24 PM   #5
Walker
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I don't understand what you meant, so I'm going to say that you didn't say it right.

If you meant that there should be no difference between using dextrin malt (aka carapils/carafoam) and using the plain sugar maltodextrin, I would disagree.

The MD sugar is just a sugar.
The DM grain contains the sugar, plus other grainy things.

Kind of like cane sugar vs. sugar cane. Definately not the same thing.

-walker
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Old 02-09-2006, 12:32 AM   #6
m_f
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good, the argument I've read is that briess carapils have a significant amount of unconverted starch, and if steeped they may produce starch haze.

any first hand experience?
walker you say you steep carapils. do you atribute any additional head retention from those or any detrimental property (aka haze)?

thanks in advance!

 
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Old 02-09-2006, 02:21 AM   #7
Walker
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A lot of my beers are hazy. But, I also use carapils in a lot of my beers.

The head retention seems good. I poured a beer (pandora) about a half an hour ago, and it's sitting here beside me with 1/4" of head still on it (started with about 3/4").

-walker
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Old 02-09-2006, 02:25 AM   #8
m_f
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I see...
anyone with experience steeping carafoam? can you see any diference between steeping carafoam and carapils when steeped?

thanks!

 
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Old 03-21-2006, 10:20 PM   #9
samuelzero
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This is one issue I can't seem to figure out. I read that Cara-pils must be mashed with, say, Pale Malt, as it does not contain the necessary enzymes to convert the starches on its own. The enzymes in the Pale Malt convert the starches in the Cara-Pils; hence the starch haze if it is steeped without a base malt.

I've recently sampled my first batch of homebrew. It was quite tasty - though I would like some more mouthfeel. I would like not to add any haze if possible. I'm going back and forth on whether I should say the hell with it and add some Cara-Pils to my steeping bag, or add an ounce or two of maltodextrin powder. I've also considered adding more crystal malt, though I don't necessarily want to add too much more sweetness. Is this maltodextrin powder effective?

Any opinions?

 
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Old 03-21-2006, 10:25 PM   #10
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Quote:
Originally Posted by samuelzero
Is this maltodextrin powder effective?
I'd say that malto-dextrin is your best option.

Kai

 
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