Re: Sticky Problem.
- --- In Distillers@yahoogroups.com, "jimpuchai" <puchai4@o...> wrote:
> I am doing a little forward planning to emulate "Harry's formulae"
> One of the things that popped up, is the need to preserve, perhaps
> for months, a quantity of liquid malt in its half used container.
See msg# 19210.
Further to that, when I was in bakeries we just kept the malt in the
coolroom (big walk-in fridge). In a bakery there is always plenty
of yeast in the air, and gluten, which can also start a ferment
(that's how molasses auto-starts). However, in the coolroom the
malt would keep in good condition for several months (at least 6).
- On 2/26/04 10:43 PM, "Bill Healey" <billhealey@...> wrote:
> Does anyone have some experience of the best way to deal with this
> sticky* problem.
Malt extract doesn¹t ³spoil² (read ferment) easily. It¹s gravity is much
too high for any microorganism to make use of the plethora of nutrients it
has once diluted in water. The insistence of the advice of tightening the
seal of the container is because of it¹s higroscopic proprieties (it tends
to absorb humidity from any source but the most available one is air). Wild
or domesticated yeast most surely is already there, dormant in suspension
within the extract, what it doesn¹t have is enough water to activate it¹s
Most of the times when malt extract spoilage occurs, it is limited to the
surface where moisture from the condensation of the container¹s headspace
air (specially when the container is placed in a widely varying temp or
usually warm room) is deposited. And it¹s very easy to cope with, just
throw away the top 2 or 3 centimeters of the extract and that¹s it. I was
once given a tip by a malt extract manufacturer that¹s very easy and
effective: cut a piece of shrink wrap and carefully place on top of the
exposed malt extract making sure that the edges are well covered. This
limits the amount of extract surface contact with the headspace air to a
Of course, I believe the course of action you favor in your last message
(fermenting and stripping right away) would be the most fruitful, specially
if you store the results in some oak casks!
Colonia Tovar - Venezuela.
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- --- In Distillers@yahoogroups.com, "Hector A. Landaeta C."
> On 2/26/04 10:43 PM, "Bill Healey" <billhealey@s...> wrote:with this
> > Does anyone have some experience of the best way to deal
> > sticky* problem.It¹s gravity
> Hola Bill!
> Malt extract doesn¹t ³spoil² (read ferment) easily.
> too high for any microorganism to make use of the plethora ofnutrients it
> has once diluted in water.Hello Hector,
Nice to see your posts again. The original question on malt came
There is always a post or two on any subject where information is
sought, in which the answer offered has the solid ring of hard
earned knowledge based on experience. Your post was of that type.
Some would call it an "Eureka" moment. Fully confident that the
whole mass is not going to turn into a green heaving mass like "The
Blob" of cinematic fame, I can now move on to the more interesting
parts of this project.
My thanks to the number of list members who have also helped, and
to Harry for the leaks of his hard earned secrets.
Todays mission . . . . The horse feed barley!