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Offlinedebianlinux
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Malt Extract: Liquid vs Dry
    #1126305 - 12/09/02 07:36 PM (22 years, 1 month ago)

Hello all. I've lurked here for a long time. I'm a new poster but not new to the shroom world. I have searched many places including here and have failed to satisfy a question I have concerning Malt Extracts. I am new to agar techniques. What seems to be the best malt extracts come in liquid/syrup form. I understand that these are roughly 20 percent water. When preparing an agar media whose recipe calls for a dry weight in Xgrams of malt extract what equivalent amount of liquid extract would be used? Is liquid even feasible for this purpose? If not, I'd love to know why. TIA for any help on this. I've got a few other questions I'm cooking up , back to lurking...


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Re: Malt Extract: Liquid vs Dry [Re: debianlinux]
    #1127823 - 12/10/02 03:02 AM (22 years, 1 month ago)

I imagine the %20 is by weight in which case you would divide the desired dry weight by .8 to get the weight of liquid malt extract required. Also remember to subtract the extra water you are adding by using the liquid malt from your recipe. 1 ml = 1 g . To determine how much extra water you have multiply your final liquid malt weight by .2, this will give you results in both g and ml.

Joshua


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Re: Malt Extract: Liquid vs Dry [Re: Joshua]
    #1127941 - 12/10/02 04:42 AM (22 years, 1 month ago)

Forget that extra water, Josh, the amount is so tiny that it won?t change anything at the formulation.

As Joshua said, if the recipe calls for 20 g malt extract(dry) you should add 20 / 0.8 = 20 x 1.2 = 24 gram liquid malt extract. (assuming the water content is 20% by weight)


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Re: Malt Extract: Liquid vs Dry [Re: Anno]
    #1127977 - 12/10/02 05:30 AM (22 years, 1 month ago)

Stupid question maybe, what is a good method of measuring out a weight of a syrup? Seems like using a normal scale would become a rather sticky situation, not to mention imprecise.


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Re: Malt Extract: Liquid vs Dry [Re: debianlinux]
    #1128106 - 12/10/02 07:52 AM (22 years, 1 month ago)

umm, zero the scale with a paper cup on it and pour the syrup in there.

a little off topic, i used bluemeanie's milo sports drink agar idea and am getting good results...
per 100 mL of liquid
2gms agar
2.5-3 gms milo


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InvisibleMr Wobblehead
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Re: Malt Extract: Liquid vs Dry [Re: debianlinux]
    #1128141 - 12/10/02 08:12 AM (22 years, 1 month ago)

I use liquid malt extract in my breads.  I had to lower the water content by about half the extract amount.  But it makes the bread so much nicer.  :tongue:

One thing is that you need to let it sit in the tin a while as it will stick if you try to remove it from the tin when it's hot. :crazy:

For measuring malt extract I use a desert spoon that has been coated in oil.  The oil stops the extract from stinking all over it.  Don't know if it'll affect you agar having some traces of oil in it.  It doesn't bother my bread because it has oil in it anyway. :smile:

Anyone else make their own bread?  Bread machines are the bollocks.  Almost as good as a pressure cooker and slighter better than a blender. :laugh: 

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OfflineAnnoA
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Re: Malt Extract: Liquid vs Dry [Re: debianlinux]
    #1128187 - 12/10/02 08:35 AM (22 years, 1 month ago)

Ok.....
So, maltextract is mainly sugar, malt sugar.
Malt sugar is similar to glucose and fructose, the 2 main ingredients of honey.
Now, it happens to be that the honey also has 20% water, and I looked up the density of honey, and it is 1.4 g/cc :

So:.. if we assume that you can treat your malt extract as honey, 1 cc of your malt extract(fluid) would have around 1.1 gram malt extract(dry).

So, if you make 1 liter agar, you take 22 cubic centimeters of malt extract.(with a syringe)
So, if you make 1 liter agar, you take 20 / 1.1 =18 cubic centimeters of liquid malt extract.(with a syringe)


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Edited by Anno (12/11/02 12:39 AM)

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