Hi.
I'm trying to figure out why some batches as of late haven't reached the target attenuation when the yeast was able to do it in the past. Since the pitching rate hasn't changed and I have already employ a new pack of the same yeast, I want to confirm if the sugar profile of the wort has changed in favor of unfermentable dextrins.
Is there a standard method to profile the sugars on the wort? From analytical chemistry I remember there where some old procedures to titrate sugars using copper sulfate (Fehling reagent), although if I remember correctly those merely quantify the number of extreme aldehyde groups of the saccharides, so there isn't a 1-1 relationship between the result and the sugar distribution in the wort.
I'm trying to figure out why some batches as of late haven't reached the target attenuation when the yeast was able to do it in the past. Since the pitching rate hasn't changed and I have already employ a new pack of the same yeast, I want to confirm if the sugar profile of the wort has changed in favor of unfermentable dextrins.
Is there a standard method to profile the sugars on the wort? From analytical chemistry I remember there where some old procedures to titrate sugars using copper sulfate (Fehling reagent), although if I remember correctly those merely quantify the number of extreme aldehyde groups of the saccharides, so there isn't a 1-1 relationship between the result and the sugar distribution in the wort.
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