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Lambic Digest #0421
From postmaster at longs.lance.colostate.edu Wed Aug 17 03:14:38 1994
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Subject: Lambic Digest #421 (August 17, 1994)
Date: Wed, 17 Aug 1994 00:30:10 -0600
Lambic Digest #421 Wed 17 August 1994
Forum on Lambic Beers (and other Belgian beer styles)
Mike Sharp, Digest Coordinator
Contents:
Kloeckera (Jose Francisco Pereira Martins)
Re: starch solubility (bickham)
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Date: Tue, 16 Aug 94 09:11:32 EST
From: Jose Francisco Pereira Martins <AFRMART%BRUFSM.BITNET at VTBIT.CC.VT.EDU>
Subject: Kloeckera
Paul Timmerman asked about Kloeckera...
I am not an yeasts expert but I can recall that yeasts of the genera
Kloeckera do not form sexual spores and grow by polar budding.Anyhow It will be
better to have a look at Kreger-van Rij N.J.W. (ed.) (1984) The Yeasts, a Taxon
omic Study. 2nd. Ed. North-Holland, Amsterdam.
Jose Martins
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Date: Tue, 16 Aug 1994 08:47:35 -0400 (EDT)
From: bickham at msc.cornell.edu
Subject: Re: starch solubility
Aaron asked:
> If i use a version of a turbid mash... will the starch I extract remain
> in suspension??? I plan (against some advice) to use a short primary...
> mostly to remove some trub, and some of the Sacc. Will my starch also
> settle out and get racked off?
I don't know if this answers your question, but whiskey brewers/distillers
do a number of things to maximize the starch content. There are often
sparge outlets near the top of the lauter tun, which would reduce the
filtering effect. The collected wort is also usually not boiled, so
the is no hot break and some of the enzymes aren't deactivated. These
enzymes are then supposed to effectively degrade the starches during the
fermentation. I found this in _Malting and Brewing Science_, but don't
know how closely this relates to the turbid mash question.
Scott
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Scott Bickham
bickham at msc.cornell.edu
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End of Lambic Digest
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