Re: what do you use to "sprinkle"?

Jack Schmidling <arf@xxxxxx>:


Mark R wrote:

[...]
When you boil the first runnings and it starts to thicken up it
will eventually reach a high enough temperature to start the
chemical change for carmelization....

Kindly tell me what that temp is... and how thick is thick? You
would have to boil a typical wort down to about 10% of the
sparge volume.

There is a tremendous amount of energy being transfered through
the bottom of a brew kettle at full boil. Most of this is
absorbed by steam as water makes the transition to the gaseous
state.

But still all that energy is there. My thought is that perhaps
the odd sugar molecule does bump up against some of this energy
at the bottom of the pot, with neither water nor steam acting as
a buffer, and so does attain carmelization temperature.

Scott S

--
Scott Sellers |
scottsellers@xxxxxxxxxxxxxx |
.

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