From the HBD Archive
From: rdg@hpfcmi
Subject: Koji, Cold Bottling, Cidery Beer
Date: 1989-01-13 18:19:59 GMT

> > All this talk of bacteria and fungi - it is an enzyme called
> > amylase which converts starch into sugar, salivary amylase is
> > released form one's salivary glands as part of the digestive
> > process. Amylase is available from most brew shops (usually used

This may be, but is amylase the same as koji, and if so, why doesn't
Fred Eckhardt seem to know about it?

> > Rob recently suggested chilling the fermenter for 12-24 hours
> > before bottling to cause much of the yeast to sediment in
> > the fermenter instead of the bottles. I have read about
> > this procedure before, but I still haven't tried it. My
> > question to Rob, and to anyone else out there who has
> > tried something like this, is: does this procedure affect
> > carbonation? Also, does this it change the way that the
> > beer conditions (taste, etc.)? I know that only a very small
> > amount is needed, but I'd like to get as much info as I can
> > before I try it.

Relax. In my humble opinion :-), cooling your fermented beer will not
perceptibly alter carbonation or taste; It only serves to settle out
large heaps of yeast that would otherwise end up on the bottle bottom.
OK, OK, there are a few minor details, and you might be able to convince
yourself that they have an effect:

1. If you bottle the beer when it is cool (or cold), there might
be more CO2 dissolved in the liquid than there would have been
if the beer was warm (or room-temperature.) This *might*
contribute a small amount of extra carbonation. Will you
notice? I don't know. If you are worried, use a little less
priming sugar. I never use that much sugar anyway- many books
recommend 1 cup, but I think that is always way too much,
and results in a very gassy beer. Even 3/4 cup (also widely
recommended) I find to be too much for this altitude (5000 ft).
I usually use 1/2 cup for ales, and 2/3 cup for lagers, and
have used 0 {none,zero,zilch} sugar on several occasions!
(And yes, it works, but that's a subject for another time.)

2. Since you have caused lots of yeast to settle out of the beer
before bottling, carbonation might take a little longer than
usual. I have never noticed this. No trouble to try a bottle
or two to ascertain carbonation level, right?

3. Since you have caused lots of yeast to settle out of the beer
before bottling, there is less yeast sediment in the bottle,
and thus less yeast to autolyze and give your beer bad flavors.
Your beer might also last longer before this happens. Again,
I have no direct experience with this happening either.

Look, give it a try. I know of no bad things that can happen to your
beer by cooling it for a day, and all the possible effects I can
think of are beneficial.

> > I am interested in any discussion of non-alcoholic brew recipes.

Hard to do at home, as I understand it. Fermentation produces alcohol,
and alcohol is somewhat hard to remove from beer. You could certainly
make a passable attempt at making a "low" alcohol brew.

> > Almost all beer I've made that contained a substantial addition
> > of corn sugar (1 or more pounds per 5 gallon batch) came out of
> > the primary with a distinct cidery smell and taste. Without fail,
> > the cidery taste dissipated quickly over a period of one week from
> > bottling. By the time the beer was mature enough to drink, the
> > cidery taste seemed to have aged out.

But...we're talking about the addition of CANE sugar (sucrose), not
corn sugar. (But I guess I don't see any reason why corn sugar could
not produce the same effect, if my theory is right.) You also don't
tell us if you boiled your sugar. This is the important distinction
I'm looking for here.

Anyone else have sugar stories?


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