Well, the good news is that I found and bought enough Palm Sugar for and upcoming seasonal.
The bad news is that some of the Palm Sugar has been treated with Potassium Sorbate. Being a mold and yeast growth inhibitor, the yeasties will probably not be too fond of this compound in any concentration, especially a beer that I target for around 9% ABV.
Based on a bit of internet research it seems like boiling in an aqueous solution (wort, in my case) can reduce the concentration. But I'm having trouble finding out just how effective this method is.
Does anyone out there have an easy solution to this? Or do I need to get out my old Chemistry texts?
The bad news is that some of the Palm Sugar has been treated with Potassium Sorbate. Being a mold and yeast growth inhibitor, the yeasties will probably not be too fond of this compound in any concentration, especially a beer that I target for around 9% ABV.
Based on a bit of internet research it seems like boiling in an aqueous solution (wort, in my case) can reduce the concentration. But I'm having trouble finding out just how effective this method is.
Does anyone out there have an easy solution to this? Or do I need to get out my old Chemistry texts?
Comment