HOMEBREW Digest #5098 Thu 23 November 2006

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  Mash mixer and recirculation ("Doug Moyer")
  Methanococcus (Jesse Stricker)
  RE: Hot side aeration ("Brian Lundeen")
  Berlin? ("Spencer W. Thomas")
  Mash/Boil Oxidation ("Graham L Sanders")

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---------------------------------------------------------------------- Date: Wed, 22 Nov 2006 10:28:02 -0500 From: "Doug Moyer" <shyzaboy at yahoo.com> Subject: Mash mixer and recirculation Does anyone use a mash mixer while recirculating with a pump? If so, can you describe your system? Also, does anyone use a grant to gravity-drain the mash tun and a float switch to control a pump for recirc'ing? (Yes, as you can guess, I'm having problems where my grain bed compacts so much that my DOUBLE Bazooka screens collapse...) Brew on! Doug Moyer Troutville, VA Star City Brewers Guild: http://www.starcitybrewers.org Beer, brewing, travel & kids: http://shyzaboy.blogsome.com Return to table of contents
Date: Wed, 22 Nov 2006 09:38:31 -0800 From: Jesse Stricker <stricker at bioeng.ucsd.edu> Subject: Methanococcus Dylan Tack wrote: > I didn't mention this, but methane metabolism > appears substantially the same in all the organisms I checked with the > Kegg pathway database, including: > > Methanococcus jannaschii (a methanotroph, i.e. methane-eating bacteria) > ... There is approximately no chance at all that you'll get Methanococcus jannaschii in your beer. It lives under thousands of feet of ocean at high temperatures and can't tolerate oxygen or low pressure or temperature (like atmospheric pressure or room temperature). Jesse - -- Jesse Stricker stricker at bioeng.ucsd.edu Return to table of contents
Date: Wed, 22 Nov 2006 22:38:47 -0600 From: "Brian Lundeen" <blundeen at mts.net> Subject: RE: Hot side aeration > Date: Tue, 21 Nov 2006 08:59:10 -0800 > From: Denny Conn <denny at projectoneaudio.com> > Subject: Re: Hot side aeration > > I haven't been following the whole conversation, so forgive > me if this is off base, but I do have some personal data > concerning mashing in a rectangular cooler and the risks of > HSA. A few years back, Brian Lundeen was such a vocal > proponent of using metabite in the mash that I decided to > give it a try. If memory serves me correctly, I was a vocal proponent of having a great many brewers try k-meta in their brewing process, and report back the results. I think you were one of the few that actually tried it. I have no vested interest in this, I sold off my shares in Metabisulfite GmbH over a decade ago. I know the guru from down under, Graham Sanders, swears by the stuff. Then again, he has been hit by a bus, so take that for what it's worth. ;-) Cheers Brian, in Winnipeg Return to table of contents
Date: Thu, 23 Nov 2006 01:46:06 -0500 From: "Spencer W. Thomas" <hbd at spencerwthomas.com> Subject: Berlin? I'm traveling to Berlin (Germany, yes) next week. What beer sites/sights should I NOT miss? What else shouldn't I miss? Last time I was in Berlin, it was 1979, so a lot has changed since then. :-) Thanks for any pointers you can give. =Spencer Return to table of contents
Date: Thu, 23 Nov 2006 19:04:07 +1000 From: "Graham L Sanders" <grahamsanders at rawnet.com.au> Subject: Mash/Boil Oxidation G"Day All dear oh dear. I feel like taking you all aside, taking you all back to school, sitting you lot down, making Steve "faviourite student" and giving you all six of the best. Where do I start in mashing 101? Firstly, I have yet to meet a brewer who airated his mash and especially boil. Phil Yates had a lot of hot air come out of his mouth, but none penetrated the mash or boil in the process. Still I banished him to the back blocks to be save. None of you need to hear his waffle. I tried to get him to play with the local sting-rays, but he is not that dumb!!!!!!!! But this bloody Hot Side Airation. No brewer i know airates their mash. If you do "your a bloody idiot". Please students, what we are discussing is Mash and / or Boil Oxidation, in all it forms. Lets get the the words right. You automatically fail in my class, and any-one elses with any knowledge of brewing practices or now-how if you say HSA. It doesn't exist, never has, never will, unless you are actually doing it. And as i said, no-one I know is bubbling air thru their mash or boil. OK, does oxidation of the mash and boil exist exist. Bloody oath it does. Any-one who denys this leave the class now, you dont know your chemistry. It occurs thru two main pathways. One is thru an enzymic pathway. A little beast called lipooxygenase, that althou is denatured at mash temps, hangs arround well long enough to such up O2 at a high rate of knots, converting UFA to precusors of staling compounds. This in the brewing scene at home is impossible to stop, and sucks your mash dry of O2 in seconds. This is why ALL beer goes off - so to speak. The other method you can contol is the mechanical method, where lipids are also converted to nasty compounds. This is very temperature dependant, bascially the hotter it is, the faster it occurs, and the results basically make your beer go off "faster". Got that.!!!!!!!!!!! So children, any method that can reduce this ingress improves your beers freshness, taste and life. My faviourite student has well and truly covered this. I shouldn't be rude, so I will be honest and frank. Mask and/or boil oxidation does exist. Its flavours are well known, papers written, and can be tasted. Any bugger who says they dont taste it probably has over oxidised beer thru-out his/her life, so doesn't know the difference. Any judge who have never tasted true beer made with anti-oxidant brewing techniques is not a good judge - and i dont care how many certificates they have. Please you so called judging experts, educate yourself. Its real. Now where is that hole to crawl into to!!!!!!!!!! Shout Graham L Sanders oh Those crocs up here are getting bad. Some bright spark saw one in the water and wanted a better picture, so got a stick and poked it. Well you can guess, what happened next. Lucky bugger is in hospital getting sown up again. Bloody tourists. Return to table of contents
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