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Sugar content of molasses and measuring BRIX

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Re: Sugar content of molasses and measuring BRIX

Postby Zymurgy Bob » Sun Feb 12, 2017 1:45 am

Good luck with the speed of the DSP. It took us about 14 months.
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Re: Sugar content of molasses and measuring BRIX

Postby 3d0g » Sun Feb 12, 2017 12:40 pm

There's an ongoing thread on the ADI forums where actual DSP times are posted.
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Re: Sugar content of molasses and measuring BRIX

Postby Casper » Fri Feb 17, 2017 7:17 pm

you might think to pre-treat your Molly. A dilution of about 2:1 till you achieve a Brix of 36° and pH 5.5
Perhaps use some Dunder in there. It will keep for weeks, even months.
Now Bx 18° is easy, just add hot water 1:1. Molly at 18° is about sucrose at 15° and should yield your target 8%abv.
If you want to lighten the flavour by adding sugar, brown or white, I would boil the sugar with Trub. 150g/litre for Bx15° Adjust for pH if needed.
So a mash can now be mixed sugar and Molly as you please in any proportion you like, up to the level with water to fermentation temperature.
I usually find that the trub is sufficient as a starter, my mash generally ferments spontaneously.
I always use wet bakers Yeast if it needs a Yeast bomb. It will need aerating first and likes to be at 33°C about 92°F
If you are using brewing Yeast there is no need to aerate, it does not have an aerobic growth phase.
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