Author Topic: Crazy Attenuation!!!  (Read 2069 times)

Offline kylekohlmorgen

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Re: Crazy Attenuation!!!
« Reply #15 on: September 15, 2010, 09:52:04 AM »
I wouldn't give up on them either...

When I have a beer finish a bit low on gravity, I'll taste it to see if the mouthfeel is where I want it. If it needs more body, I'll add some malto-dextrin before I keg (or bottle) just like you would with priming sugar.

Start with a half-pound and work your way up. Use 2 qts (or less) water. That will add ~ 2 pts to your FG, but go by taste, not by the numbers.

I wouldn't go more than 10-15% of MD total.
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Offline thehorse

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Re: Crazy Attenuation!!!
« Reply #16 on: September 16, 2010, 09:21:46 AM »
Will Malto-Dextrine add any sweetness or will it only add body?  I'm tempted to add a little sweetness back to the saison and was considering lactose, any thoughts?

Offline Mikey

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Re: Crazy Attenuation!!!
« Reply #17 on: September 16, 2010, 11:24:22 AM »
Pretty hard to just add in body without some sweetness along with it.

Offline tschmidlin

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Re: Crazy Attenuation!!!
« Reply #18 on: September 16, 2010, 11:44:29 AM »
Will Malto-Dextrine add any sweetness or will it only add body?  I'm tempted to add a little sweetness back to the saison and was considering lactose, any thoughts?
In my experience, it will add some perceived sweetness for sure.
Tom Schmidlin

Offline smoga

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Re: Crazy Attenuation!!!
« Reply #19 on: September 16, 2010, 12:28:36 PM »
Malto-Dextrin to a Saison? really?
I tried it in a sweet stout. Didn't like it.
I just would not "ruin" a nice dry saison with malto.
Bottle up a few with it. see if you like it.

That 3711 is crazy a attenuative yeast. I have gone as high as 1.100 with it and seen it finish below 1.008

BTW - I highly recommend trying Wy 1968 (London ESB) in the RIS next time.
I won Best of Class ale in the local county (Kitsap WA) homebrew competition with that combo.