HOMEBREW Digest #5741 Fri 24 September 2010

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  Re: IIPA IBUs (Joe Walts)
  IBUs ("A.J deLange")
  10 gallon stainless press wanted (Joe Katchever)

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---------------------------------------------------------------------- Date: Fri, 24 Sep 2010 04:32:16 -0500 From: Joe Walts <jwalts at gmail.com> Subject: Re: IIPA IBUs Nick brings up a good point about the measurement of iso-alpha acids. The differences between calculated and measured IBUs in this article by Deschutes Brewery are stunning (although I don't know the formula they use for calculated IBUs...): http://www.deschutesbrewery.com/blog/2009/02/13/lies-damn-lies-and-statistics/ Well, I hope it's the correct article. I'm in a hospital right now and can't view websites with the word 'alcohol' in them. Anyway, late and dry hopping with high-alpha varieties are great ways to build massive hop flavor and aroma. Adding the majority of your late hops at flameout and waiting a half hour before cooling your wort will help a lot too; DMS isn't really a concern at the boiling rates of most home breweries (I lose 15-20% of my wort in a 1-hour boil compared with 5-10% seen by small craft breweries, who typically leave their worts hot for a half hour to whirlpool). Last year, I was lucky enough to attend a presentation on hopping methods by the quality director of Rock Bottom. They performed a hop experiment across their entire organization, and I found it hugely informative. Here's my take on their results: http://republicbrewpub.blogspot.com/2009/06/hopping-methods.html Joe Return to table of contents
Date: Fri, 24 Sep 2010 09:06:54 -0400 From: "A.J deLange" <ajdel at cox.net> Subject: IBUs It might be well to recall the introduction to the ASBC MOA for determining beer bitterness by the international (IBU) method (the method most accessible to home and craft brewers): "Reports of the Subcommittee on Determination of Isohumulones in Beer... indicate that bitterness units (BU), as determined in Method A below, express the bitter flavor of beer satisfactorily..." I doubt very much that the committee studies beers of over 100 IBU in coming to that conclusion. Whether they did or didn't note that no claim is made that the measurement accurately represents perceived bitterness. The method itself involves extraction of the beer with gasoline and measurement of the absorption in 1 cm at 275 nm. The result is multiplied by 50. Assuming the instrument is linear up to A = 3.0 the maximum it could measure would be 150 IBU. Most analysts would probably prefer to keep readings to no more than A= 2 for an instrument rated to A = 3 so that would imply that perhaps 100 IBU would be the upper limit. The instrument does not have to be the limiting factor, of course. One could simply dilute the beer 1:1 with DI water before doing the extraction. In such a case a reading of A=2 would correspond to 200 IBU. I'd have some questions about the solubility limits of isohumulones but I really don't know what it takes to saturate a solution with them. Nor do I have any feel for what it would take to saturate one's palate. I know I wouldn't like a beer that bitter! A.J. Return to table of contents
Date: Thu, 23 Sep 2010 17:27:42 -0500 From: Joe Katchever <joe at pearlstreetbrewery.com> Subject: 10 gallon stainless press wanted I know, I know. I should be posting this on the flea market but I just thought I'd stick it in here quick. Content's been slim lately anyways. (ED: No, you should be posting it in plain text so that I don't have to edit it... ;o) I'm looking for an all-stainless 5-10 gallon wine press, or other method of pressing about that quantity. I've seen commercial ones that use belts and rollers to do the squeezing, but I don't know that a small version of that exists. I've seen the bladder wine presses - they are cool but too big. I want to sanitarily remove the liquid from about 10 gallons of mash quick and easy. Any comments or suggestions on where to find such a gizmo will be welcome. Cheers, Joe Karlin Return to table of contents
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