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Dr. Phil 2-hour TV special



 
 
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  #12  
Old September 21st, 2003, 11:42 PM
Kevin Martin (Homebrewer)
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Default 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. Maybe a
more resistant yeast? Any experience/ideas on that?

I'd also like to try mead sometime but my impression is that the contemporary
recipies are not the same as what the Druids drank.

Steve

If you really want to reduce the residual carbs in the beer you can use
a more tolerant yeast strain. You could also consider using two yeasts ,
one the ale yeast of your choice and the other an alcohol tolerant yet
neutral strain like ec-1118. You could also wait a month or so and try
white labs wlp099 super high gravity ale yeast, it is very alcohol
tolerant.

Since we are straying off topic here are a few resources for you to look
at that are more appropriate.
rec.crafts.brewing (great resource) see topics on beano and alpha or
beta amylase.
rec.crafts.meadmaking (not high trafic but the people know there stuff)
www.homebrewadventures.com (the forums are EXCELLENT)
--
Single malt scotch is awesome (NO it does NOT have carbs as DON'T vodka,
gin, rum, bourbon, etc generally)
Malt can be made low carb through the judicious use of yeast.
--

370/307/270
  #14  
Old September 22nd, 2003, 05:21 AM
Kevin Martin (Homebrewer)
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Default 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  
Old September 22nd, 2003, 05:28 PM
jamie
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Default 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  
Old September 22nd, 2003, 08:39 PM
Doug Freyburger
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Default 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  
Old September 22nd, 2003, 10:07 PM
Carmen
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Default 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
 




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