Subject: Extract for conditioning
Date: 1990-05-11 02:06:00 GMT
I have a question regarding the use of malt extract for conditioning (
instead of the standard corn sugar.) I've seen in Zymurgy that many of the
award winning recipes seem to be conditioned with either wort or extract
itself, so my brewing partner and I decided to give it a shot in our last
batch, which was an Indian Pale Ale, so we used 3/4 cup dry amber extract
for conditioning. The beer itself tastes fine [no metalic flavor at all,
despite the use of an Aluminium pot ;-)], but it's totally flat. Now I
know that British ales are traditionally somewhat less carbonated than
many other beers, but I was hoping for some carbonation!
So my question is this: Do you substitute dry extract for corn sugar, one
for one on a volume basis, or what? Maybe we screwed something else up?
Thanks for the advice,
By the way, for Jay H.: I don't use an aluminium pot so much because I'm
cheap as because I've got better things to do with $30 - $35. They just
don't pay grad students the way we deserve to be paid!
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