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RE: [Distillers] Re: Carbohydrates remaining after fermentation - BADLY off-topic

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  • Robert Hubble
    Thanks pint, That s exactly what I was looking for. I didn t know that malto-dextring was a sugar (the name threw me off), or that it digested to glucose. I
    Message 1 of 3 , Mar 3, 2007
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      Thanks pint,

      That's exactly what I was looking for. I didn't know that malto-dextring was
      a sugar (the name threw me off), or that it digested to glucose.

      I KNEW this was the right group.



      Zymurgy Bob, a simple potstiller





      >From: "pint_o_shine" <pintoshine@...>
      >Reply-To: Distillers@yahoogroups.com
      >To: Distillers@yahoogroups.com
      >Subject: [Distillers] Re: Carbohydrates remaining after fermentation -
      >BADLY off-topic
      >Date: Fri, 02 Mar 2007 21:01:15 -0000
      >
      >Malto-dextrin is one of the sugars I know of that remains after
      >mashing and fermenting. It gives that desired mouth feel. This is the
      >stuff the low carb beers are missing. They use a glucosidase enzyme to
      >convert it to glucose before the fermentation. It is the same sugar
      >that artificial coffee creamer is made of. I am sure there are other
      >complex sugars left but this is the only one I know of that we can
      >digest to glucose.
      >

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