Recent content by Spacefiller

Thanks for responding, it looked like this site was slow to update during the holidays so I gave up on this thread. Sorry. -"What's in the first picture?" It was the same picture. -"Also, what solvent system?" 0.002 N H2SO4 -"Do you suspect the maltodextrin coeluted with other...

A couple of notes... -There is a reason why most "partial mash" kits are rated "intermediate level". Not saying you can't hack it but they do require a little extra attention. -The mash temperature has to be held at just the right temperature and I can tell you from experience that if you...

It is a partial mash. So it could quite possibly still be a mash issue. Especially due to the high final gravity it is quite plausible the yeast utilized the extract portion but the mashed grains were not successfully enzymatically converted to break down the carbohydrate to usable fermentable...

You know I missed the part about the bottle bombs, I have no Idea about that considering your scenario. I was simply addressing the question from the high FG. It could possibly be a bad mixing, but I've never had issue with partial boils.

An unsuccessful mash would mean you failed to convert all of the starches in the grain to usable fermentable sugars during the mashing process. Iodine yields a purple-bluish result from unconverted starch.

Sounds like an unsuccessful mash, did you do an iodine test?

The "highers" are residual carbohydrate, whether fermentable or not >DP4s. This is an oatmeal stout (2nd batch) to which I added about 200 grams of 10DE maltodextrin in order to improve mouthfeel. 4% w/w is the highest quantity of "highers" I have ever seen in my home brew, as a matter of...

Hey guys, thanks for responding. I'm not really looking to set up HPLC analysis(already done) but rather get some opinions on interpretation of fermentation quality from some chromatograms. Please see photo

Does anyone have any experience with HPLC analysis? Particularly fermentation and sugar profiles?

I live in Rock Il about 5 minutes down the road from Bent River Brewery. I'm brand new to brewing...Though I do have my 6th batch in primary right now. 1. Oatmeal stout 2. Sierra Nevada pale ale clone 3. Belgian Saison 4. Oatmeal Stout 2 (with maltodextrin addition) 5. Dry hopped pale...

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