HOMEBREW Digest #4050 Wed 25 September 2002

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  yeast autolysis and head retention (Kevin Crouch)
  Re: Decoction debate (Michael Owings)
  Best mash temps for Durst Pilsner malt? (Nutty Gambler)
  Anyone brewing in central NY?? (Carmen Salvatore)
  Spanish Peaks Black Dog Honey Raspberry Ale Clone ("Menzl's")
  Re: Decoction (Svlnroozls)

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---------------------------------------------------------------------- Date: Mon, 23 Sep 2002 21:17:20 -0700 (PDT) From: Kevin Crouch <kcrouching at yahoo.com> Subject: yeast autolysis and head retention For Paul Kensler and John Misrahi, who have observed poor head retention in Bavarian hefeweizens, The yeast autolysis hypothesis is quite interesting. I wonder why German hefeweizen yeast would be more prone to autolysis, (for those who aren't cell biologists, that's a fancy word for disintegrating) than any of the other yeast strains out there; I would be surprised if yeast would have enough proteolytic enzymes to break down all the excess proteins in a wheat beer so soon after bottling, and that the pH in a finished Hefeweizen would be accommodating to these enzymes. Furthermore, If you still have a chill haze, then you know there is ample high/medium weight protein in your product to produce a decent head. My contribution to this discussion is the thought that poor head retention might be caused by excess lipids. If yeast autolysis is indeed the culprit, then I might be more inclined to believe that it is the lipids thrown into the beer by the degrading yeast that ruins your head retention rather than enzyme action. Lee W. Janson, PhD. writes in [Brew Chem 101 The Basics of Homebrewing Chemistry] That... 'One of the drawbacks of lipids is that they decrease head retention by acting like soap and almost literally dissolving the foamy head'. Other sources of lipids is yeast metabolism and the wheat used for a hef, most of which winds up in the trub. Assuming you are racking promptly to a secondary, which is a good idea anyway with a hef because excess lipids in the trub can also inhibit ester production, then lipids from yeast fermentation and/or autolysis might just be the case. I do notice that some, but not all, beers I have stored for some time tend to be losers in the head retention department where at one point they did quite nicely, and I've always wondered why. Kevin crouch Vancouver, WA Return to table of contents
Date: Tue, 24 Sep 2002 08:12:55 -0700 (PDT) From: Michael Owings <tafkaks at yahoo.com> Subject: Re: Decoction debate No, I wouldn't want to use the thin part of the mash for the decoction at this point. The reason is that I expect starch to be liberated from the boiling grain, which I want to convert in the main mash, so I need the enzymes. I use the decoct to bring the main mash to 160F or so. This allows the additional starch released in the decoct to be converted and gives me an additional (alpha?) amylase rest. I'm not trying to hit mashout at this point. If that were the case, I'd indeed be boiling the thinnest part of the mash. ========= LJ Vitt Spaketh ============== The artist only identified as mikey at swampgas.com described doing one decoction AFTER a regular sacrafication rest. I find one aspect interesting: I would expect someone doing a rest at that time to pick up the usual final decoction -- the thin part. No he (is it she) is boiling the grains with just enough liquid to get the job done. ===== Teleoperate a roving mobile robot from the web: http://www.swampgas.com/robotics/rover.html Return to table of contents
Date: Tue, 24 Sep 2002 11:57:11 -0700 (PDT) From: Nutty Gambler <nuttygambler at yahoo.com> Subject: Best mash temps for Durst Pilsner malt? I am at a loss as to what would be the best mashing temps for Oktoberfest and Pilsner styles of beer. The more I read the more confused I get. Do I need a rest at 122F or should I use 135F. I am thinking of switching to this. 135 - 150 - 158 each for 30 minutes is this a good schedule for Durst Pilsner malt? Other things I've read read 122-140-158 each for 30. Thanks for all input. Return to table of contents
Date: Tue, 24 Sep 2002 14:20:07 -0400 From: Carmen Salvatore <carmen.salvatore at lmco.com> Subject: Anyone brewing in central NY?? Hi Everyone - This is a 'Brewing Partner Wanted' request. Is there anyone out there in HBD-land from central NY (Utica/Rome area) who would interested in getting together for a brew session or two?? Carm Salvatore Return to table of contents
Date: Tue, 24 Sep 2002 21:08:09 -0400 From: "Menzl's" <menzl at concentric.net> Subject: Spanish Peaks Black Dog Honey Raspberry Ale Clone Does anyone have a recipe for cloning Spanish Peaks Black Dog Honey Raspberry Ale? The Spanish Peaks website describes the beer as "A light bodied amber ale made with wildflower honey and natural raspberry. These ingredients, combined with five domestic and imported malted barleys, Pacific Northwest hops, water and ale yeast, create a unique, fruity ale with a soft palate and a touch of sweetness. " I would like to make something similar and am looking for some suggestions before I start. Thanks! William Menzl Midland, Michigan [99.8, 344.8] Apparent Rennerian Return to table of contents
Date: Tue, 24 Sep 2002 21:06:09 EDT From: Svlnroozls at aol.com Subject: Re: Decoction To be clear, I do understand that boiling is involved in a typical decoction and indeed, that is what I do. I didn't go into much detail in my last post and so did not feel the need to enunciate that. I believe that the the word "decoction" refers to the act of removing some of the mash from the main mash tun, rather than the boiling of it. C.T. In a message dated 9/23/02 9:11:35 PM, LJ Vitt <lvitt4 at yahoo.com> writes: << C.T. Davis descibed a mashing method he/she calls decoction. Some of the mash is removed and heated seperately and at the same time as the main mash, and recombined. I would not call it decoction - because the word decoct means to boil (Is my memory correct here?) I would call it an unusual method of acheiving a step mash. >> Return to table of contents
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