Adjunct Misinformation

Lactose isn't an adjunct for two reasons, the principal one being that it yields no fermentable material.

 

Yup, as I already stated in post #26 & #30:

“…milk sugar (lactose) is not fermentable by brewers yeast.”

“Lactose (milk sugar) does indeed add sugar/carbohydrate to the wort. The 'issue' with lactose is that brewers yeast lacks lactase enzyme and consequently can not break down this sugar into fermentable sugars (e.g., glucose). So the addition of lactose will add to the OG (Original Gravity) of the wort but it will remain in the resulting beer (the beer will have a 'higher' Final Gravity). Since lactose is not fermented during primary fermentation it really is not a adjunct.”

Merry Christmas Ron!

 

I think that may be obscene. I know because I took a quick glance. Is that a cap or a gnome hat?

 

There's a lot of misinformation flying around in this thread. Adjuncts are just fermentable sugars. Yes, unmalted grains are adjuncts. However grain adjuncts aren't the only adjuncts. If you add fruits, whether whole or in liquid form, it's an adjunct. Chocolate? That's an adjunct. Herbs, spices, and coffee are all adjuncts. The only real difference is whether it's mashed or not.

So in regard to the original post, if you add oreos to your boil, that is an adjunct. Same goes for snickerdoodles.

 

And some misinformation provided by you in your thread.

More precisely, adjuncts are ingredients that can provide fermentable sugars (e.g., unmalted corn or rice included with malt in the mash) and sugars as well (e.g., table sugar, Belgian candi sugar,...).

These ingredients do not provide fermentable sugars so they are not brewing adjuncts. A more accurate term to describe these items is flavorings.

Cheers!

 

Well if that's true, then this certainly isn't

 

Sorry man, but adding cocoa pulp will definitely up the concentration of fermentable sugars.

 

Cocoa doesn't contain sugar, fermentable or otherwise. This is a real weird easily knowable fact to argue about

 

Ginger is fermentable. Maybe I shouldn't have rattled off spices and herbs in the same breath, but they are considered adjuncts all the same. If you've ever had a Belgian Wit you drank a beer with a coriander adjunct.

 

Here's some science. Come back in half an hour:
https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5395165/

 

Yup, as well as some facts and (once, at least) commonly understood industry usage conventions.

While some (but not all) of those ingredients have some fermentable sugars few would argue that their addition to the brew is to primarily act as a "malt adjunct" in the traditional sense - to "beneficially complement or supplement" the barley malt - as defined in the 1977 The Practical Brewer published by the Master Brewers of the Americas (bottom definition, top from the 1946 ed.)

 

Of course there is. The title of the thread is “Adjunct Misinformation.”

 

I remember the last days of America. Surprisingly it wasn't due to fractured political divisions, unwillingness to draw conclusions on climate change, or whether The Rise of Skywalker was the worst Star Wars movie yet....America ended because people couldn't agree on what an adjunct was....

 

I homebrew Belgian Wit beers. Coriander is a spice addition to the brew, it is not an adjunct.

Cheers!

 

AKA flavoring, right?

 

Yup.

Cheers!

 

I’ll take beer flavoring or brewing adjunct for $400, Alex.

 

I guess Bud will be moving on from corn syrup to coriander next.

 

We'll just have to disagree with this one. Obviously not all brewers use the same definition of adjunct(s.) Here's is an example of Avery talking about their Sputnik Spice Dosing Vessel using peaches, vanilla beans, and chai spice all together as adjuncts. Their own definition here is "an adjunct in the brewing world is an ingredient that does not fall in the four main categories of beer ingredients (water, grain, hops, yeast), but is added in as a supplement" and that's echoed by tons of other brewers. Agree with it or not, the term isn't going anywhere and brewers like Platform Brewing (from the original post) aren't going to remove it from their cans. I'm sure a few things have been updated from the 1977 edition of the 'Practical Brewer' book. Good god I hope so at least.