HOMEBREW Digest #4032 Wed 04 September 2002

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  re: Re: Beer Engine Setup/more ("Steve Alexander")
  Danstar Yeast ("H. Dowda")
  FG too high ("Andrew Moore")
  Extract Attenuation ("Dan Listermann")

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---------------------------------------------------------------------- Date: Tue, 3 Sep 2002 05:21:06 -0400 From: "Steve Alexander" <steve-alexander at worldnet.att.net> Subject: re: Re: Beer Engine Setup/more Junk writes ... >The points of "real ale" (besides the recipe) as I understand them >are: > * low carbonation, > * higher serving temperatures > * conditioning in the serving container > * unpressurized serving container, pulling air in to fill the vacuum > * ((anything else?)) How about infection. In a 1954 study of cask beers in London and a followup 1980 study demonstrated very high occurrence of infection and reported at some times very high return rates of spoiled cask beer. Perhaps not a severe problem if you'll finish the cask in a day or two. >In addition, most authors I've read seem to think the air (oxygen?) >may help produce the desired taste.[...] Entirely possible. >If so, then using nitrogen instead of air isn't going >to get the desired results. Also, it isn't going to be possible to keep >it around for a long period due to the eventual excessive oxidation. Inert gas is a good idea since it prevents those many organisms that require oxygen, but nitrogen isn't a very good choice for long term beer contact in bottle or cask. According to Jeff Renner's student ;^) Morton Meilgaard, beers kept in surface contact with nitrogen gas for a week "lacked hop aroma and [] the bitterness was hard and broad". He pretty much poo-poos the idea of shankbeer mixes (80% nitrogen) as destroying beer flavor. Air would be questionable too for the same reasons. == MM has a lot of interesting things to say in his JIB2001 article. Despite the BYO magazine results, Dr.Meilgaard reports (as has virtually every other study) that fermenting under pressure causes a dramatic decrease in ester levels and this result has been produced with lager and ale yeasts. I can cite the detailed methods for lager/pressure fermentation if anyone is interested. He reports there is little evidence that HSA avoidance improves flavor in large production volume tests (>20kL), but that all evidence for HSA avoidance for flavor improvement (both immediate flavor and flavor stability) have appeared in "lab scale" tests. MM reports that there is no advantage for large breweries in taking "aggressive air avoidance measures", but does suggest that small (<20kL) breweries use such aggressive measures as are cost effective. Interesting point made that low O2 mashes produced faster runoff and higher extraction(+5%) ! MM, in discussing low energy boilers, notes that beers produced with greater boil evaporation rates (12% vs 6%) produced fresher tasting beers. A comparable result (6% evap preferred to 3%) for pressurized boils. fwiw, -S Return to table of contents
Date: Tue, 3 Sep 2002 06:20:48 -0700 (PDT) From: "H. Dowda" <hdowda at yahoo.com> Subject: Danstar Yeast Recently had an opportunity to use one of these. Noted the one I used (Manchester) was now made in Denmark rather than Canada. One assumes the yeast strain is the same. Is it? Harold In the final mad rush for the 4th Annual Palmetto State Brewers' Open September 28. Cash Beer BOS, 7th and higher entry from the same brewer is free, the Just Good Beer Brewoff, a separate Mead/Cider BOS and no category compaction..... http://www.sagecat.com/psb/psbo4.htm Return to table of contents
Date: Tue, 03 Sep 2002 09:26:44 -0400 From: "Andrew Moore" <abmjunk at hotmail.com> Subject: FG too high Adam wrote: My question is why isn't the FG lower? Adam: One thing that I learned through experimenting with different recipes is that many specialty grains add gravity to the wort without contributing any fermentable material. So, if you used a significant amount of crystal malt, for example, you might see a higher than expected final gravity. 1.020 is a bit higher than normal, but not out of the realm of possibility. If I were you, I would try to rouse the yeast a bit by agitating the fermenter, wait a week and then bottle. Andrew Moore Richmond, Virginia Return to table of contents
Date: Tue, 3 Sep 2002 09:02:40 -0400 From: "Dan Listermann" <dan at listermann.com> Subject: Extract Attenuation <Date: Mon, 02 Sep 2002 19:44:26 -0600 <From: "Adam Wead" <a_wead at hotmail.com> <Subject: Topic Discussion: Malt Extracts and Gravity <Does using extracts yield fewer fermentable sugars than mashing? The fermentability of various brands of extract is widely variable. Some like Laaglander and Superbrau are widely known for low attenuation. I have found that United Canadian Maltings extracts are highly fermentable. I know that Superbrau and probably Laaglander are meant to be used with sugars to achieve better attenuation. One of the advantages of all grain brewing is the ability to at least aim the attenuation level by the mash temperature and time. Trying to control attenuation with yeast is probably not very practical. Choose your yeast for its flavor characteristics and control attenuation with material and process selection. Dan Listermann Check out our E-tail site at www.listermann.com Return to table of contents
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