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	FORUM ON BEER, HOMEBREWING, AND RELATED ISSUES
		Digest Janitor: pbabcock at hbd.org


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Contents:
  Body and Viscosity (Fred L Johnson)
  Re: Sanitizers (Timmy R)


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Date: Mon, 16 Jun 2008 07:14:34 -0400
From: Fred L Johnson <FLJohnson52 at nc.rr.com>
Subject: Body and Viscosity

Thanks to all of you who have contributed to this discussion. I  
really overlooked the breadth and complexity of the topic of  
mouthfeel, and I'll focus on the idea of measuring body, i.e.,  
viscosity. Regarding assigning a value of viscosity to a beer, I am  
attempting to do no more than one does when one formulates a recipe  
targeting specific IBU, SRM, and gravity values. I don't hear anyone  
saying that the probably all actually measure the gravity on beers at  
at least a couple of points in the brewing process. Why? Because we  
know how different values of these parameters affect the product,  
i.e., what we perceive. We probably would measure a lot of other  
parameters if we could.

If one could predict the viscosity of a beer, one could formulate/ 
adjust the recipe to achieve the desired viscosity (body). Predictive  
formulas come from experimentally determining the relationship  
between variables. If we change variable X, then we can predict what  
variable Y will be. And one can't do that unless he measures these.  
Why does one hop give more bitterness than another? We only know  
because we started measuring things.

Just as we don't measure IBUs or SRM at competitions, so we would not  
ordinarily measure the viscosity of the beer at a competition.  
However, I would argue that objective measurements of IBUs, SRM, CO2  
concentration, viscosity, and any other parameters we usually  
evaluate using the instruments of our tongue, eyes, and nose would  
not be inappropriate at a competition.

(end of rant)

Fred L Johnson
Apex, North Carolina, USA



Return to table of contents


Date: Mon, 16 Jun 2008 06:35:42 -0500
From: Timmy R <homebrewtim at mac.com>
Subject: Re: Sanitizers


I am unfamiliar with One Step but can tell you that I use StarSan for  
all my sanitation.  I mix up 5 gallons in a plastic bucket using  
distilled or RO water and it keeps for a couple months.  I also refill  
a utility spray bottle off of it and can usually sanitize at least a  
couple batches wort of equipment and kegs.  I just check the pH  
periodically to make sure it is around 3 or less.  I've noticed that  
provided my equipment going in is clean (I clean with PBW) that the  
StarSan will last a long time.

Go to The Brewing Network archive and find the sanitation shows.  The  
guy from Five Star is interviewed and has some great insight.


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