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Home Brew Forums > Home Brewing Beer > Brew Science > Can extended mash circulation lead to excessive lipids and a loss of body? RE: Noonan
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Old 04-10-2009, 04:06 PM   #11
Kaiser
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This goes back to the issue of lauter wort clarity for which I have a nice PDF here: http://mediatum2.ub.tum.de/doc/619244/619244.pdf

Starting with page 93 are English publications of the dissertation that is in German.

Kai


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Old 04-10-2009, 04:55 PM   #12
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Quote:
Originally Posted by Kaiser View Post
This goes back to the issue of lauter wort clarity for which I have a nice PDF here: http://mediatum2.ub.tum.de/doc/619244/619244.pdf

Starting with page 93 are English publications of the dissertation that is in German.

Kai
Interesting. You know I just realized something. I brewed a stout once for which I forgot to vorlauf. The resulting beer had virtually no foam stability. I think now I know at least partially why (quote from above reference):
Quote:
Moreover, wort turbidity has been shown to have a slight but significant negative influence on foam stability of the resulting beers.

But this quote seems to be contrary to what Fix states:
Quote:
Increasing contents of unsaturated fatty acids seem to be responsible for decreasing ester contents, particularly ethyl acetate in resulting beers.
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