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Do you thing the cl/S ratio effects FG? or is the roundness of high Cl/S beer a consequence of a less sharp hopp taste. ie: would a lower bittering hop rate acheive with high s/cl ratio the same as high cl/s with more agressive bittering?

'A malty beer benefits from a higher Cl:SO4 ratio whereas a hoppy beer is accentuated with a lower Cl:SO4 ratio' (forgive me who I stole this above from I lost the link). What is the benefit gained in flavour/bitterness terms from high Cl:SO4 for a malty beer and conversely what is the...

'A malty beer benefits from a higher Cl:SO4 ratio whereas a hoppy beer is accentuated with a lower Cl:SO4 ratio' (forgive me who I stole this above from I lost the link). What is the benefit gained in flavour terms from high Cl:SO4 for a hoppy beer and conversely what is the benifit of...

We have a scource of deionised water. If I were to brew a light pale ale (97% pale + 1.5% crystal and 1.5% melanoidin) with bittering aimed around 30-32 IBU without making salt adds to the water. What would my mash ph be in the range of? Would there be consequences for fermentation in...

de-ionised water.

I have a pal who swears by making the following water adds: CaSo4 25g Cacl 11g NaCl 9 into Mash water 49L What sort of effects would these adds have on deionised water? What would the subsequent effect be on a light pale ale or blonde with specific reference to : the expression or...

4.95 kg Pilsner (2 Row) Bel (2.0 SRM) Grain 83.90 % 0.50 kg Cara-Pils/Dextrine (2.0 SRM) Grain 8.47 % 0.45 kg Munich Malt (9.0 SRM) Grain 7.63 % 23.30 gm Hallertauer, New Zealand [8.50 %] (60 min) Hops 21.1 IBU Infusion mash at 67.8(154F)for 60 min. est og 1.054 est fg 1.012 I...

What happens if you ferment a lager/pils recipe with a top fermenting yeast?

I would agree that many beers will get better with age, particulary those with agressive bitterness early on, and I will apologise for saying (to paraphrase myself) that microbrewed beers go off faster than others. I will put my question in context. The question pertains particularly to lager...

What is the mechanism by which beer ages (and hence has a shelf life) in beer? Why do commercial products last so long unopened compared to most microbrews? Is it oxidation at bottling? This is not a question about spoilage organisms/refermentation! Pasturisation kills that stuff off but he...

Id be keen to see the composition of a wort (% of various sugars) pre ferment and post ferment and yeast strain used if anyone knows where to get one? What Im trying to understand is how my mashing programme translates into the fermentablity of the brew and thus the resultant balance. I am...

From our discusssions. I am here: yeats any generally goes at the smallest sugars first (monoscacarides eg: glucose acheived by alpha enzyme activity in the mash) when these are gone it will move into disaccharides (eg maltose form beta enzyme activity in the mash) and so forth with tri...

zen brew we need you man. no biochemist here either.

thanks s3n8. Cheaton. Yes I agree 1 is enough. But I am told that the lag phase associated with low pitching rates is a good window for establishment of wild strains (that may include spoilage organisms or poor strains), and that as many yeast eliminate/outcompete other strains a low innoculum...

so from your reply s3n8 Im reading into it that you think a yeast stated to attenuate at 70% 'could' attenuate 100% if the sugars were all fermentable and conditions were favourable (eg: nutrient, temp, innoculum size, low alc etc). This makes sense to me, I cant see why a yeast would stop...

Hypothetically if a selected yeast with attenuation of say 70 % was put in to a solution containing only fermentable sugars only (glucose say). Would the yeast attenuate 100% and if not what would be limiting factors? For arguments sake say the fermentable sugars were extraced from malted...