HOMEBREW Digest #5633 Tue 01 December 2009

[Prev HBD] [Index] [Next HBD] [Back]

		Digest Janitor: pbabcock at hbd.org


                 Sponsor The Home Brew Digest!
     Visit http://www.hbd.org/sponsorhbd.shtml to learn how
    Support those who support you! Visit our sponsor's site!
********** Also visit http://hbd.org/hbdsponsors.html *********

DONATE to the Home Brew Digest. Home Brew Digest, Inc. is a 
501(c)3 not-for-profit organization under IRS rules (see the
FAQ at http://hbd.org for details of this status). Donations
can be made by check to Home Brew Digest mailed to:

HBD Server Fund
PO Box 871309
Canton Township, MI 48187-6309

or by paypal to address serverfund@hbd.org. DONATIONS of $250 
or more will be provided with receipts. SPONSORSHIPS of any 
amount are considered paid advertisement, and may be deductible
under IRS rules as a business expense. Please consult with your 
tax professional, then see http://hbd.org for available 
sponsorship opportunities.

  Re: RE: pre-boil oxidation ("David Houseman")
  pre-boil oxidation [SEC=UNCLASSIFIED] ("Williams, Rowan")

* * * * * * * * * * * * * * * * * * * * * * * * * * * * * * The HBD Logo Store is now open! * * http://www.hbd.org/store.html * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * Beer is our obsession and we're late for therapy! * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * NOTE: With the economy as it is, the HBD is struggling to meet its meager operating expenses of approximately $3400 per year. If less than half of those currently directly subscribed to the HBD sent in a mere $5.00, the HBD would be able to easily meet its annual expenses, with room to spare for next year. Please consider it. As always, donors and donations are publicly acknowledged and accounted for on the HBD web page. THank you Send articles for __publication_only__ to post@hbd.org If your e-mail account is being deleted, please unsubscribe first!! To SUBSCRIBE or UNSUBSCRIBE send an e-mail message with the word "subscribe" or "unsubscribe" to request@hbd.org FROM THE E-MAIL ACCOUNT YOU WISH TO HAVE SUBSCRIBED OR UNSUBSCRIBED!!!** IF YOU HAVE SPAM-PROOFED your e-mail address, you cannot subscribe to the digest as we cannot reach you. We will not correct your address for the automation - that's your job. HAVING TROUBLE posting, subscribing or unsusubscribing? See the HBD FAQ at http://hbd.org. LOOKING TO BUY OR SELL USED EQUIPMENT? Please do not post about it here. Go instead to http://homebrewfleamarket.com and post a free ad there. The HBD is a copyrighted document. The compilation is copyright HBD.ORG. Individual postings are copyright by their authors. ASK before reproducing and you'll rarely have trouble. Digest content cannot be reproduced by any means for sale or profit. More information is available by sending the word "info" to req@hbd.org or read the HBD FAQ at http://hbd.org. JANITORs on duty: Pat Babcock (pbabcock at hbd dot org), Jason Henning, and Spencer Thomas
---------------------------------------------------------------------- Date: Tue, 01 Dec 2009 06:58:46 -0500 From: "David Houseman" <david.houseman at verizon.net> Subject: Re: RE: pre-boil oxidation Oxidation is perceived in beer in a number of forms. Yes there is a wet cardboard aroma/flavor, but in my experience this is more likely due to post fermentation oxidation as is some of aged, sherry-like notes from oxidized alcohols. I believe that hot side aeration (oxidation) may show itself as reduced shelf-life with either a sherry-like note or more commonly a dullness and caramel-like character; lack of crispness. Even coconut notes in darker beers are signs of oxidation. As Bill Rowan says, I'm sure that there are more qualified chemists than me to provide the details. David Houseman Return to table of contents
Date: Wed, 2 Dec 2009 13:39:37 +1100 From: "Williams, Rowan" <Rowan.Williams at ag.gov.au> Subject: pre-boil oxidation [SEC=UNCLASSIFIED] Upon further reflection regarding pre-boil oxidation, I think the term Hot Side Aeration or HSA is a bit of a misnomer. I'm not aware of anyone who actually aerates their mash or deliberately attempts to add surface air to any part of their grist before boil. However I'm not saying that it cannot occur... I suspect oxidation is virtually unavoidable unless you brew in a vacuum because any part of the grist or mash or boil will inevitably have contact with oxygen which, of course, causes oxidation over time. I've noticed this difference between the kegged versus bottled beer of the same batch, over time. The bottled beer always tends to taste fresher, longer than it's kegged counterpart. Mind you, the kegged stuff rarely gets stale at my house!! Cheers, Rowan - ---------------------------------------------------- If you have received this transmission in error please notify us immediately by return e-mail and delete all copies. If this e-mail or any attachments have been sent to you in error, that error does not constitute waiver of any confidentiality, privilege or copyright in respect of information in the e-mail or attachments. Return to table of contents
[Prev HBD] [Index] [Next HBD] [Back]
HTML-ized on 12/01/09, by HBD2HTML v1.2 by KFL
webmaster@hbd.org, KFL, 10/9/96