year2beer
Well-Known Member
SUBJECT: Extract TWANG SCIENCE
MISSION: Provide some science to back up the extract "twang" theories...which typically appear more opinion than fact.
1. Why would old (past it's shelf life) DME/LME lead to the "twang"?
2. What by-product would yeast produce, that could lead to that "twang" flavor? What enviroment would help develop those by products (light, sound, temp, etc.?
3. Why does a full boil have an effect on long term extract beer flavor? How does less boiled H2O=greater chances for "twang"?
4. How does the temperature of the liquid at extract addition time have any effect on overall flavor once fermented?
I hope this helps with the science of extract brewing...something I think is greatly overlooked.
GOAL: Find the #1 Culprit based on real science (that can hopefully be controlled)... chemists, engineers, biologists, and scientific minds please chime in!!!
Thanks again!
J
MISSION: Provide some science to back up the extract "twang" theories...which typically appear more opinion than fact.
1. Why would old (past it's shelf life) DME/LME lead to the "twang"?
2. What by-product would yeast produce, that could lead to that "twang" flavor? What enviroment would help develop those by products (light, sound, temp, etc.?
3. Why does a full boil have an effect on long term extract beer flavor? How does less boiled H2O=greater chances for "twang"?
4. How does the temperature of the liquid at extract addition time have any effect on overall flavor once fermented?
I hope this helps with the science of extract brewing...something I think is greatly overlooked.
GOAL: Find the #1 Culprit based on real science (that can hopefully be controlled)... chemists, engineers, biologists, and scientific minds please chime in!!!
Thanks again!
J