Zak Griffin wrote:Anything that we say to strip and spirit run through a pot can be run once through a bubbler :handgestures-thumbupleft:
aussiebrewer wrote:I understand what your saying warra, the yeast only need so much for the amount of sugar in there, but if i were to add in more than i need will it increase final flavour. im not after a bland product.
scythe wrote:The more sugar you give the yeast the less it will look for it in the grain?
Im assuming that yeast is lazy like water and electricity and take the path of least resistance.
So if you have a big block of digestable sugar sitting next to a lump of grain the sugar will be processed into ethanol before /faster than it could process the grain.
So maybe the yeast is getting to its FG before it can properly process the grain's sugars.
Which could be why only the top bit of grain is spent.
...
...
Maybe.
aussiebrewer wrote:Im looking at it this way.say you make a tea in boiling water with one teabag. if yoy double or tripple the teabags the flovour increasea. im wondering if doubling ingredients while you simmer them in boiling water would this increase the flavour.
Think about it... biab has no grain but still has flavour and nuetrients so a slow simmer thsi way would seem like the go to make.it stronger?
Thoughts
CyBaThUg wrote:Got my cracked corn and wheat but thought the barley was a tad expensive $30 for 20 kg is that about right or not
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