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#11
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Dr. Phil 2-hour TV special
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#13
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Low Carb Homebrewing
In article ,
says... I have done ale. I have been toying with the idea of trying to brew a low-carb ale. Seems to me that since the hydrometer tells you the sugar content, you should be able to get it down to almost nothing. I guess the problem is that the alchohol kills off the yeast at a certain point. In article , If you really want to reduce the residual carbs in the beer you can use a more tolerant yeast strain. When one carbonates beer in the bottle, one waits until the fermentation has stopped, then adds a small amount of sugar, and bottles. The yeasts consume the small amount of sugar, and make enough CO2 to carbonate. Ergo, obviously, the yeast are not dead, and would, if more there were more eatable carbohydrates present, eat them. The carbohydrates in beer are, therefore, and obviously, carbs that are not metabolized by yeasts. Some of them are not metabolized by people, or draft guinness would be higher in carbs. Figuring out how to get beer flavor without residual metabolizable carbohydrates would be a generous and wonderful boon to mankind, but it's clearly not as simple as adding wine yeast. Sadly, Martin -- Martin Golding | Chop fast, bleed slow, DoD #236 DBS #1 MAB #2 UB #3 SMTC #3 KotLQ KotSM | and have another beer. Portland, OR |
#14
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Low Carb Homebrewing
In article ,
says... In article , says... I have done ale. I have been toying with the idea of trying to brew a low-carb ale. Seems to me that since the hydrometer tells you the sugar content, you should be able to get it down to almost nothing. I guess the problem is that the alchohol kills off the yeast at a certain point. In article , If you really want to reduce the residual carbs in the beer you can use a more tolerant yeast strain. When one carbonates beer in the bottle, one waits until the fermentation has stopped, then adds a small amount of sugar, and bottles. The yeasts consume the small amount of sugar, and make enough CO2 to carbonate. Ergo, obviously, the yeast are not dead, and would, if more there were more eatable carbohydrates present, eat them. The carbohydrates in beer are, therefore, and obviously, carbs that are not metabolized by yeasts. Some of them are not metabolized by people, or draft guinness would be higher in carbs. Figuring out how to get beer flavor without residual metabolizable carbohydrates would be a generous and wonderful boon to mankind, but it's clearly not as simple as adding wine yeast. Sadly, Martin From time to time a wort/must can reach the yeasts level of alcohol toxicity. It happens more with meads than with beer but it does happen sometimes. On those occassions you have to add some fresh yeast along with the priming fermentable to carbonate in the bottle. The suggestion I was making was to reduce the remaining fermentable sugars that the original yeast may have pooped out on. A good example of the application of that practice is in Barley Wines. Often times the ale yeast gives out before the target final gravity is reached an you end up pitching champagne yeast or some other more alcohol tolerant strain to continue the femerment. -- 370/307/270 Meatatarian: One who consumes primarily flesh and supplements with some leafy or cruciferous vegetation. Graino/Nuto Meatatarian: One who consumes primarily flesh foods and follows the strictures of the standard meatatarian but relaxes the strictures a bit to include occasional supplements of whole grain/nut products. Meatan: One who consumes flesh food products exclusively. Email: Actually my feet are big not medium. |
#15
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Low Carb Homebrewing
Martin Golding wrote:
The carbohydrates in beer are, therefore, and obviously, carbs that are not metabolized by yeasts. Some of them are not metabolized by people, or draft guinness would be higher in carbs. Figuring out how to get beer flavor without residual metabolizable carbohydrates would be a generous and wonderful boon to mankind, but it's clearly not as simple as adding wine yeast. My husband brewed lowcarb beer a couple of times, about two years ago after he went low carb, and he thought it came out pretty good. (I can't give an opinion, as I hate beer.) You add a little Beano (alpha-galactosidase enzyme) to break down more of the starches into sugars to be fermented. I don't remember whether he added it to the first fermentation bucket or after transferring it to the second...what's it called... carboy?, but I think may have was the second. He found the instructions in an issue of Homebrew magazine. You might try googling alt.beer.home.brewing or alt.homebrewing -- jamie ) "There's a seeker born every minute." |
#16
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Low Carb Homebrewing
Martin Golding wrote:
The carbohydrates in beer are, therefore, and obviously, carbs that are not metabolized by yeasts. Some of them are not metabolized by people, or draft guinness would be higher in carbs. Figuring out how to get beer flavor without residual metabolizable carbohydrates would be a generous and wonderful boon to mankind, but it's clearly not as simple as adding wine yeast. Dry wines have less carbs than sweeter wines. They get dry by starting with grapes that are less sweet and/or by being fermented longer. Dry beers exist, and they should be lower in carb than regular beers. I suspect that the low alcohol ones are actually dry beers relabeled. If this is true, the way to make low carb beer is to calculate exactly how much alcohol you want, exactly how much malt extract it will take to make that much alcohol, and use exactly that much malt extract. Any more will only increase the carb content of the final product. The problem is using less malt extract will also mean less flavor in the beer produced, and that's why low carb lite dry beers are so unimpressive to folks who like Guinness. If there were a malt extract with less sugar, or if you could make a malt extract and then refine the sugar out of it completely, you could mix the right amount of the good flavored stuff and just barely enough sugar to make it to the right alcohol content. That's my theory, anyways. |
#17
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Low Carb Homebrewing
Hi Steve, On 22-Sep-2003, Steve wrote: Which reminds me, in the penultimate century they had something called "Small Beer". Anyone have a recipie for it? Hopefully one of these will help: http://www.stoutbillys.com/stout/recipens/(Flat)/D12793A4.htm http://www.brewingtechniques.com/library/backissues/issue2.2/mosher.html http://www.nwlink.com/~badger/braggot.html http://www.red4.co.uk/Recipes/small-beer.htm http://food.aroundcarolina.com/beerandwine.asp?id=52498 Take care, Carmen |
#18
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Low Carb Homebrewing
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