Biabacus Dry and Liqid malt extract potential adjustments

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Topic author
nik
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Biabacus Dry and Liqid malt extract potential adjustments

Post by nik » 2 years ago

Hi after a long time ,I would like to know if anyone has Extract potentials of Liquid , Dry malt extracts ,honey and whatever else (Candy sugar etc ect) in order to have this data handy when I use them to fill the Y section on the Biabacus...
Thank you in advance!!!!!!


joshua
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Post by joshua » 2 years ago

Nik, I ran into a problem...

I checked Dry and Liquid Malt extracts form 4 Manufacturers.

Dry Malt Extract is about 97%+-4% extract potential with 2%+3%-1% Moisture Content
Liquid Extract is about 83%+10-5% extract potential with 20%+2%-5% Moisture Content
Sugar is 99% extract potential with 2%+4%-0% moisture content
And
Candy Syrup varies greatly by Manufacturer.

It would be best to "Google" which extract, and adjunct you have available at your LHBS, or Part of the World.

JMHO.
Honest Officer, I swear to Drunk, I am Not God.


Topic author
nik
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Greece
Posts: 151
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Location: Greece
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Preferred Brewing Method: Single-Vessel All-Grain (SVA)
City: Athens

Post by nik » 2 years ago

Thanks Joshua they are perfect I just want to have some references just to be in the ballpark

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Topic author
nik
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Greece
Posts: 151
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Location: Greece
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Preferred Brewing Method: Single-Vessel All-Grain (SVA)
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Post by nik » 2 years ago

I just realized that if someone change some variables like Kfl can use biabacus for extract brewing that's very cool nice work guys!!!

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PistolPatch
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Post by PistolPatch » 2 years ago

Joshua has nailed your question nik. The extract potentials on extracts differ horrendously.

You have also nailed the fact that the BIABacus can handle extract brews. It also can handle three-vessel brewing better than anything else although not many people know that or what you have picked up. Secret :).

[OFF-TOPIC: Good to see you nik ;. I have a Skype planned with Kostas this week as well.]
Last edited by PistolPatch on 08 Apr 2015, 21:55, edited 1 time in total.
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Topic author
nik
Gold
Gold
Greece
Posts: 151
Joined: 7 years ago
Location: Greece
Region: Europe
Preferred Brewing Method: Single-Vessel All-Grain (SVA)
City: Athens

Post by nik » 2 years ago

Thanks for answering Pat this year so far is quite difficult for me regarding free time but I still brewing this time I moved to smaller batches inside (8 liters) with a small pot (17 liter) and feel happy again biabacus is a tool of choice. We talk with Kostas because he is a member of Greek homebrewers association as me and we spend time organizing things.

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