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


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Contents:
  re: Body and Viscosity (Ben Hanson)
  Re: mounthfeel and viscosity (Kai Troester)
  Re:  Sanitizers (Rick) Theiner" <rickdude@tds.net>
  Re: Sanitizers (Thomas Wilberding)


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Date: Tue, 17 Jun 2008 08:14:23 -0400
From: Ben Hanson <ben at transprintusa.com>
Subject: re: Body and Viscosity

Interesting.  I would add that "perceived" body and mouthfeel does not 
correspond well to gravity alone.  A fine example is a relatively light 
Kolsch style beer brewed with WLP029, which I perceive have a rich 
mouthfeel, versus a similar ale, finishing at the same gravity fermented 
with US-05, which I perceive as more watery.  I think a physical gravity 
reading is far outweighed by an experienced judge's perception of 
whether the beer is "right" or not. 

Ben
Ben Hanson
Beer and Computer Geek


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Date: Tue, 17 Jun 2008 10:30:27 -0400
From: Kai Troester <kai at braukaiser.com>
Subject: Re: mounthfeel and viscosity

> 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.

The problem with predicting the viscosity is the same as predicting
the limit of attenuation (fermentability) of a wort. It heavily depends
on mashing  parameters and the malt that is used. The problem is much
more complex  than predicting  IBU or color. The only thing practical
that we could  come up with is how viscosity can be affected and rely
on a trial and error scheme to reach a targeted viscosity.

The data on how to change the viscosity is out there. Big brewers have to
worry about it as it affects the performance of their beer filtration system.

Kai (Massachusetts)





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Date: Tue, 17 Jun 2008 9:44:48 -0500
From: "Eric (Rick) Theiner" <rickdude at tds.net>
Subject: Re:  Sanitizers

At the risk of being accused of commercialism, I'll toss in some answers.
First let me explain that One Step dissociates into sodium carbonate
and hydrogen peroxide (the same stuff that is historically known as a 
disinfectant.)  In the process of destroying microorganisms, peroxide itself
degrades (just how oxidizers work as sanitizers; it's the same for bleach).
This is why you shouldn't try to sanitize a dirty container-- not only will the 
Organisms "hide" in the soil, but the soil will degrade the sanitizer, too.

>1.  How long in advance can a stock solution be made and how should it be 
>stored?  I make up about 3 gallons and consume/discard it for a 5 gallon 
>batch at prep time and again and bottling time.  This stuff ain't cheap! 
>Can I ,make up more and let it set for a few weeks which is my brewing 
>schedule.

If you seal the container and keep it in a cool, dark place then you will 
maintain activity for a while.  How long depends on how much you have 
abused the solution in terms of letting it contact organic material (but this 
does not include heavy agitation-- I have examined how well a One Step 
solution maintains activity when processing bottles with a Jet-Pump bottle
sprayer and there is almost no degradation at all after 4 cases).
 
>2.  I have one of those pump type bottle sanitizers which squirts solution 
>into a bottle and lets it drain down.  I usually give a bottle about 5 
>squirts.  Is that enough? 

I do three.  Personal preference, I guess.

>3.  Does the solution wear itself out?  I use about 2 quarts in the 
>reservoir of the gizmo I described above to cycle through about a case of 
>bottles (12 oz).  is the solution still capable of sanitizing at the end of 
>a case?  I usually change it for each case. 

See the comments to previous answers above.  In my personal use, I simply 
use the same reservoir.  Sometimes, though, I will hit a bottle that was not 
cleaned or not as clean as I thought it was.  As soon as I see some soil in the
bowl, I dump it and refill it.

Hope this helps!

Rick Theiner
LOGIC, Inc.
(Makers of One Step and Straight-A, and other stuff)


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Date: Tue, 17 Jun 2008 12:36:21 -0400
From: Thomas Wilberding <tom at wilberding.com>
Subject: Re: Sanitizers

Have a listen to the following:
http://www.thebrewingnetwork.com/archive/search.php?story=Talley&dosearch=yes
http://media.libsyn.com/media/basicbrewing/bbr03-29-07.mp3

StarStan can be stored diluted for quite a while as long as the pH  
remains under 3.0
and it does not get dirty (it will turn cloudy if the soil level gets  
too high).

Iodophor should not be stored diluted. It loses its sanitizing power  
when stored this
way and should be made up fresh for each session.

Tom Wilberding
Midland, MI


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