|
Saturday, 11 August 2018
quote [ DIYsake brewing ]
Wanted to make a Sake brewing post while I’m doing it.
Probably going to add photos of each step in the comments here. Or I might just make individual posts and try to carry over all the links.
|
spaceloaf said @ 3:41am GMT on 12th August
*Engage Beer Nerd Mode*
Technically in beer you don't boil the grains to get the sugar. You perform a mash where you hold the cracked grains at 140F-160F. This is the range at which the natural enzymes in the barley (and some other grains) active to convert starch to sugar.
When you boil the beer, you are actually breaking down those enzymes so that they can no longer be active (which is one of the reasons why beer doesn't continually ferment in the bottle). The boil basically helps you "lock down" the amount of sugar you have available for fermentation (which is a key component of controlling the style of the beer).
*Beer Geek Mode Disabled*
Thanks for the extra info!
spaceloaf said @ 3:42am GMT on 12th August
*Engage Beer Nerd Mode*
Technically in beer you don't boil the grains to get the sugar. You perform a mash where you hold the cracked grains at 140F-160F. This is the range at which the natural enzymes in the barley (and some other grains) active to convert starch to sugar.
When you boil the beer, you are actually breaking down those enzymes so that they can no longer be active (which is one of the reasons why beer doesn't continually ferment in the bottle). The boil basically helps you "lock down" the amount of sugar you have available for fermentation (which is a key component of controlling the style of the beer).
*Beer Nerd Mode Disabled*
Thanks for the extra info!
<-- Entry / Current Comment
spaceloaf said @ 3:41am GMT on 12th August [Score:1 Underrated]
*Engage Beer Nerd Mode*
Technically in beer you don't boil the grains to get the sugar. You perform a mash where you hold the cracked grains at 140F-160F. This is the range at which the natural enzymes in the barley (and some other grains) active to convert starch to sugar.
When you boil the beer, you are actually breaking down those enzymes so that they can no longer be active (which is one of the reasons why beer doesn't continually ferment in the bottle). The boil basically helps you "lock down" the amount of sugar you have available for fermentation (which is a key component of controlling the style of the beer).
*Beer Nerd Mode Disabled*
Thanks for the extra info!
4lbs koji rice
4teaspoons Morton’s salt substitute
5 teaspoons lactic acid
5 pinches of Epson Salt
Just under 4 teaspoon of yeast nutrients