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	FORUM ON BEER, HOMEBREWING, AND RELATED ISSUES
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Contents:
  Re: Re: Using a coolship to get enough HSA ("steve.alexander")
  egg nog / eggnog recipe (Jeff Renner)


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Date: Mon, 22 Dec 2008 03:25:11 -0500
From: "steve.alexander" <-s at roadrunner.com>
Subject: Re: Re: Using a coolship to get enough HSA

bill keiser claims ....

> <http://www.brew-dudes.com/hot-side-aeration/124>
>   I'm fairly new to brewing and I confess, I didn't even know what HSA 
> meant until I googled it, and found this article that explains the 
> chemical reasons for it.
>   In addition to this, from my slightly longer winemaking experience, I 
> know that in the initial stages of fermentation, oxygen is good for the 
> yeast, but as soon as it slows down, we use airlocks and CO2 to exclude 
> too much oxygen from oxidizing it.

The oxygen entrained in hot wort binds chemically to the wort in minutes 
and is not available for yeast growth.

No -  HSA is IMO universally bad;  nothing good comes from it.   Kunze's 
German brewing textbook puts that case against coolships bluntly, "Rapid 
wort cooling is nowadays performed exclusively with plate heat 
exchangers".  And, "wort aeration at high temperature results in 
extensive oxidation.  As a result the wort becomes darker and more 
bitter".  He goes on to advise wort oxygenation only at cold 
temperatures only and after pitching.  He mentions coolships as an 
antiquated methods that can only remove a fraction of the break.

>  After that, aging wine likes 
> micro-oxygenation, typically/historically supplied through the pores of 
> wood barrels. Now they can supply it withan aeration stone similar to 
> those found in an aquarium. Some use a small airpump but pure oxygen is 
> better.
It's not clear why nitrogen should be problematic for wine.  I have 
doubts this is true, but it's certainly not impossible.

Micro-oxygenation of wine is real and it occurs in the barrel and in a 
(naturally) corked bottle.  I have very serious doubts that pumping O2 
into a barrel or through a stone is a good winemaking technique.    The 
slow introduction of oxygen favors the oxidation of phenolic materials 
and at least for red wines, this can be desirable.  The red wine may 
contain a large amount of tannoids from the grape skins and wine gains 
additional phenolic tannins from oak cooperage.  As I noted in another 
recent post, oxidized phenolics polymerize and when large enough the 
polymers become less astringent and also less soluble (they sediment 
after long time periods).  Sulfites inhibit the phenolic oxidation 
too.   So it would take some convincing evidence to explain why 
introducing extra phenolics from a barrel then actively oxidizing them 
(and other things) produces an improved outcome.

 -S



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Date: Mon, 22 Dec 2008 14:00:09 -0500
From: Jeff Renner <jsrenner at umich.edu>
Subject: egg nog / eggnog recipe

It's almost too late, but there is still time for me to make my  
annual egg nog / eggnog recipe (both spellings for search engine  
hits) posting.  It has been very popular with homebrewers, as well as  
members of the bourbon discussion group straightbourbon.com.  I hope  
you'll make and enjoy it.  It's my dad's recipe, and it been part of  
my family's holidays for more than sixty years.

Rather than repeat it, here is a link to a recent post, which  
includes some details about its history that I discovered after  
earlier posts.

http://hbd.org/hbd/archive/4423.html#4423-7

I'm hoping to get back to being more active on HBD in the new year.

Cheers for the holidays.

Jeff.

- ---
Jeff Renner in Ann Arbor, Michigan USA, jsrenner at umich.edu
"One never knows, do one?"  Fats Waller, American Musician, 1904-1943





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