HOMEBREW Digest #5641 Sun 03 January 2010

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  HSA ("A.J deLange")
  Peanut Butter (Brian Dougan)

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---------------------------------------------------------------------- Date: Sat, 2 Jan 2010 09:03:26 -0500 From: "A.J deLange" <ajdel at cox.net> Subject: HSA I too would like to thank Calvin for his transcription. I have a short list of other episodes which I haven't had time to listen to. I'll give it to you at the January meeting. I took a slightly different message away from the show and that is that the effects of exposing hot wort to oxygen are minimal compared to the effects of exposing beer in the package to oxygen especially if the beer is stored warm. I have always taken the position that if exposure of the wort to oxygen were undesirable then the swan-neck sinks at the output of the lauter tuns would disappear and perhaps they have but I have personally seen such a sink at Pilsner Urquell. I posted here many years ago that if wort oxidation were part of the profile of PU, that I wanted it in my Pils too. In my own brewing I am not particularly careful about protecting the wort from air but I don't go out of my way to aerate it either. OTOH, once the beer enters the fermenter it never touches air again until it's in your glass. The fermenter is always at positive CO2 pressure as are the kegs into which the beer is counterpressure filled. When the keg is pressurized with CO2 the CO2 displaces steam so there is very little, if any, residual air in the keg. The kegs are exposed to room temperature for only as long as it takes to fill them and they the goe into a cooler between 34 and 38 F for the rest of the beer's life. This seems to work. I enjoy some beers for a year or more. Even wheat beers are quite good (if not as good as they are for the first couple of month's) for over a year treated this way. The beers are also protected from light, of course, and I don't know whether this has anything to do with it. Return to table of contents
Date: Sun, 3 Jan 2010 20:45:35 -0600 From: Brian Dougan <dougan.brian at gmail.com> Subject: Peanut Butter Thinking of working up a peanut butter stout, anyone tried one of these before? -Brian Return to table of contents
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