I couldn't find any specific statement by experts on age affecting fermentability, so I did an AI chat. Here is the pertinent response:
While I don’t have a specific peer-reviewed reference for the exact statement you mentioned, I can provide some relevant information based on scientific knowledge and research.
1. Aging of LME and Fermentability:
o Liquid Malt Extract (LME), commonly used in brewing, undergoes chemical changes over time. As it ages, certain components within LME can break down or polymerize, affecting its fermentability.
o The primary sugars in LME are maltose and maltotriose. These sugars are fermentable by yeast during the brewing process. However, as LME ages, some of these sugars may become less accessible to yeast due to chemical modifications.
o Factors such as storage conditions (temperature, exposure to oxygen, etc.) play a role in how quickly LME ages and how its fermentability changes.
2. Scientific Studies and Brewing Community Insights:
o While there isn’t a specific peer-reviewed study solely focused on the aging of LME, brewing literature and experienced brewers provide insights.
o Brewers’ Anecdotal Evidence: Many homebrewers and professional brewers report that older LME tends to yield beers with a sweeter finish. This suggests reduced fermentability.
So AI can't find specific references to confirm the change in fermentability, but it has inferred it from "Scientific Studies and Brewing Community Insights". I'm not sure what to do with that.