« on: November 20, 2009, 03:23:14 PM »
With no losses, at 2.4 vol, it's almost exactly three kegs per pound of CO2. So a maximum of 45. Realistically, blatz's numbers are probably closer.
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Is extraction the ability to get sugars out of the husk? Or what?
Wouldn't the test I described answer directly whether “crystal malts require pale malt for adequate extraction"? If it can't convert itself, then you would want to move on to step two to determine whether base malts would help get adequate conversion, and how much they help.
Up to this point I always believed that no enzymes are necessary for proper extraction from crystal malts which is why can steep them. But I was always wondering if it is truly the case that crystal malt’s sugars are not affected by enzymes. I.e. can active b-amylase make some of the extract from crystal malt more fermentable during the mashing process?
This may be a silly question, but how would gravity measurements let you know whether a sugar is more or less fermentable?