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Hey Everyone,

I read somewhere that malt beers do not require as much priming as beer made with say sucrose becuase more fermentable materials stay behind in the bottle to help carbonation priming.

With the brew I have on at the moment I have used 1.5kgs of Liquid Malt.
Should I still use 2 carbonations drops per longneck or only 1?

Or is this false info and just stick to normal prodedure?

false info, normal procedure.

only way it would have some truth to it is if people bottled too early or something, of if they had a stuck fermentation.

Yeah. A bit of a myth there.

I guess if it's a stout with long chain sugars it could be true, but not really a good rule of thumb.

Unless you don't like'emfizzy.

Thanks guys. I thought I better check just in case.

Nah I like them relativley fizzy.

Depends on the beer though I guess.

Is there a beer that doesn't have malt in it?

It comes from the fact that malt sugars don't break down as easily as simple sugars I believe. Plus some darker malts have sugars that break down over months and years in the bottle.

Yeah, there are several non-malt beers.

Is it still called beer if it has 0% barley?

Chris wrote:Yeah, there are several non-malt beers.

Non malt or non malted Barley?
I was under the impression that for the required Enzymatic reactions to convert starches to sugars a mash of any form of grain needs a portion of malted grain.

I would be interested to hear of these several non malt beers.

Pale_Ale wrote:Is it still called beer if it has 0% barley?

A 100% wheat beer is still called a beer.

chris. wrote:

Pale_Ale wrote:Is it still called beer if it has 0% barley?

A 100% wheat beer is still called a beer.

Where do the enzymes that create the required sugars come from?

SpillsMostOfIt wrote:

chris. wrote:

Pale_Ale wrote:Is it still called beer if it has 0% barley?

A 100% wheat beer is still called a beer.

Where do the enzymes that create the required sugars come from?

Malted Wheat.

Sorry, I should have said malt not barley. Malt can be any grain but the malting process makes it fermentable...ergo not including malt means no fermentables other than simple sugars, which create alcohol with ittle to no taste. Right?

Pale_Ale wrote:Sorry, I should have said malt not barley. Malt can be any grain but the malting process makes it fermentable...ergo not including malt means no fermentables other than simple sugars, which create alcohol with ittle to no taste. Right?

Unfermentables are anything bigger than a disaccharide for Ale yeast & some Trisaccharides for Lager yeasts. I think. These are created when converting malted grain.

This discussion is making me sick. Why? I had to do some research on non-malt beers.

Wikipedia is your stomach's enemy in this instance. Looking for 'Happoshu' will tell you about soy beer, pea protein beer.

I guess it is brewing, but where I come from it aint beer...

SpillsMostOfIt wrote:I had to do some research on non-malt beers.

Research?! Ah... you clearly don't belong here on this site SpillsMostOfIt. We prefer good old solid conjecture & speculation. Keep your facts out this.

SpillsMostOfIt wrote:This discussion is making me sick. Why? I had to do some research on non-malt beers.

ah yes, the studying of an empty void.

chris. wrote:

SpillsMostOfIt wrote:I had to do some research on non-malt beers.

Research?! Ah... you clearly don't belong here on this site SpillsMostOfIt. We prefer good old solid conjecture & speculation. Keep your facts out this.

As uncle Chop Chop said, never let the truth get in the way of a good story, or in our case a beer opinion