HOMEBREW Digest #5346 Mon 16 June 2008

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  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. Return to table of contents
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