Help with dry hop schedule

Double the amount matters when it comes to flavor. Cook a stir fry and add two tablespoons of soy sauce vs. one tablespoon. You'd be adding double the amount and it would change the flavor to a point where you would notice. But the overall color, mouthfeel, and any other relavent trait of the sauce would probably all end up being very similar.

What you're saying sounds like you believe the thicker the mouthfeel, the sweeter the beer... always. That one cannot exist without the other.

 

I'm not saying that at all, what I'm saying is that what you're describing is the exact opposite of what carapils is said to do, and what most people experience while using it, and I'm just wondering why that is.

 

I don't know Joe, use 6 oz. vs. 12 oz. or 4% vs. 8% (either way 50% more) in a 3 gallon batch of IPA with all other elements remaining the same and you tell me. I doubt you'll experience a change in mouthfeel, but the sweetness was different for me. If you were talking 1 lb. vs. 4 oz. then I would think dextrins would come into play a bit more.

I don't think that everyone agrees that carapils is neutral, and provides no sweetness. But in low amounts, i.e. a couple ounces, a difference in mouthfeel could be negligble.

 

No need to get angry man. Most things that I've read, most knowledgable brewers that I've spoken with, and indeed my own experience, all say that carapils aka dextrin malt, enhances body and head retention while adding little color or flavor. If your experience contradicts this then that's fine, but you're in the minority.

 

Lol, you're relentless. End of the day, carapils is a cara- malt. It has some flavor and provides subtle sweetness. If you and your buds can't sense it, poor you. Use maltodextrin instead if you claim its essentially the exact same thing with no change of flavor and simply more dextrins.

I never said carapils was loaded with flavor. I said that it's subtle, but noticeable. When I use more of it, I sense it on the taste and the aroma.

 

It's funny, but even Briess doesn't claim any flavor contribution for Carapils.
http://www.brewingwithbriess.com/Products/Carapils.htm

 

I don't use Briess... besides, most Briess products have little to no flavor.

 

I have used maltodextrin instead of carapils in a number of applications and it does provide essentially the exact same thing.

And yes, poor me, clearly my "buds" and I have some sort of problem. Here's what my "bud" Ray Daniels has to say on the subject:

"Dextrin malt (also known as CaraPils, sometimes light carastan): This light-colored (about 10*L) crystal malt product contributes mostly body, with little flavor or color impact, and may be used in light beers, such as Pilseners. Generally, the kernel is very hard and glassy. It contains no enzymes."

 

Key word, "little" flavor. How many times did I say that it's subtle, but noticeable... bud?

I'm extremely sensitive to sweet so I notice the subtle difference when I use double the amount of it in otherwise the same clean, highly bitter recipes with very low oz of carapils in both despite the double difference.

http://www.texasbrewinginc.com/Muntons-Caramalt-Cara-Pils_p_269.html

 

FWIW, I have never experienced 'sweetness' or much flavor at all when using carapils. Mouthfeel and body yes. That being said I've probably never used more than 5% in a batch.

 

So what if like, you brewed one batch with one single grain of carapils and another batch with four grains of carapils, that would be like, QUADRUPLE the amount! Your head might explode!

 

Move on, child. Take it to conversation if you're this baffled by my findings and want to know more. We're talking 4 oz. vs. 8 oz. in a 3 gallon batch of something very clean and highly bitter. Next time you brew two beers like that with extremely low malt presence and a ton of hops, let me know. k thanks bye

 

Hey you guys, have you ever looked at the specs for these?

Muntons is 10-15L, Briess is 1.5L

Could those give different results?

 

Check this out. You may be on to something. Look at the last post especially.
http://hbd.org/discus/messages/43688/44988.html?1209585833

 

I would say they ought to give different results. Muntons' product ('Cara Malt') isn't even really Carapils. They certainly don't call it that.

 

I win.

I'm guessing the name change was due to the fact that the Lovibond was 9-14 points higher than flavorless Briess and people bitched about it.

Oh, and Caramalt is the new name for it. But for a long time it was ALWAYS known as Muntons Carapils. My friend has been brewing for a bit longer than me and ALL of the online stores have always labeled it as Muntons Carapils until recently. My supplier actually still calls it Muntons Carapils... so do many others.

 

So bottom line is we are comparing apples to oranges. Briess carapils is not the same as Munton caramalt. Aficionado was using something more akin to Briess caramel malt 10L. No wonder he detects 'sweetness'.
http://www.brewingwithbriess.com/Assets/PDFs/Briess_PISB_CaramelMalt10L.pdf

 

I'd say if it truly ever was called carapils the name changed because some lawyer came calling. Briess has the name trademarked.

 

Hence why Weyermann carapils is now called carafoam for the US market.