The ever changing opinions of proper techniques in brewing - Page 18 - Home Brew Forums

Register Now!
Home Brew Forums > Home Brewing Beer > General Beer Discussion > The ever changing opinions of proper techniques in brewing

Reply
 
Thread Tools
Old 12-03-2012, 04:52 PM   #171
remandsager
 
remandsager's Avatar
Recipes 
 
Sep 2012
Philomath, OR
Posts: 65
Liked 14 Times on 10 Posts


...and even if 'scientifically' (or maybe more correctly, analytically) you can detect a difference chemically - that may not equate with being able to detect a difference sensorially. And you may be able to detect a difference where I may not - we all have differing abilities regarding taste & smell.

 
Reply With Quote
Old 12-03-2012, 05:29 PM   #172
Denny
HBT_LIFETIMESUPPORTER.png
Recipes 
 
Jun 2005
Eugene, OR
Posts: 4,759
Liked 644 Times on 462 Posts


Quote:
Originally Posted by Golddiggie View Post
There are times when you also want kettle caramelization of the wort. A longer boil will give that to you
See, here's one to correct right now...caramelization doesn't happen until 360F and you'll never hit that in a kettle full of wort.
__________________
Life begins at 60....1.060, that is!

www.dennybrew.com

http://www.experimentalbrew.com - "Homebrew All Stars" now shipping!

bovineblitz Likes This 
Reply With Quote
Old 12-03-2012, 05:34 PM   #173
Denny
HBT_LIFETIMESUPPORTER.png
Recipes 
 
Jun 2005
Eugene, OR
Posts: 4,759
Liked 644 Times on 462 Posts


Quote:
Originally Posted by Revvy View Post
The best thing to do is to take information, ANY INFORMATION, in and try it for yourself.
http://gotgame.com/wp-content/upload...0/applause.gif
Click image for larger version

Name:	applause.gif
Views:	172
Size:	192.1 KB
ID:	86680  
__________________
Life begins at 60....1.060, that is!

www.dennybrew.com

http://www.experimentalbrew.com - "Homebrew All Stars" now shipping!

 
Reply With Quote
Old 12-03-2012, 05:38 PM   #174
Denny
HBT_LIFETIMESUPPORTER.png
Recipes 
 
Jun 2005
Eugene, OR
Posts: 4,759
Liked 644 Times on 462 Posts


[QUOTE=Rev2010;4644219People say decoction creates melanoidins for example.[/QUOTE]

Keep in mind that melanoidins are a color, not a flavor.
__________________
Life begins at 60....1.060, that is!

www.dennybrew.com

http://www.experimentalbrew.com - "Homebrew All Stars" now shipping!

 
Reply With Quote
Old 12-03-2012, 05:59 PM   #175
BulldogBrewer
 
BulldogBrewer's Avatar
Recipes 
 
Oct 2009
Out of My Mind, CA
Posts: 1,152
Liked 199 Times on 199 Posts


Quote:
Originally Posted by Denny View Post
See, here's one to correct right now...caramelization doesn't happen until 360F and you'll never hit that in a kettle full of wort.
I'd love to see more analytical information about this - but google didn't turn up much more than forum discussions.

There is typically some color effect of a longer boil based on contact with the surface that the burner has direct contact with (I suspect from maillard vs. caramelization) - which is generally the reason to turn off the burner when adding liquid extract I believe.
__________________
Primary: Hophead Summer Ale, Watermelon Wheat
Secondary: Empty
In the Keg: Red IPA, Centennial Blonde, Hophead Summer Ale, Pliny Clone
Bottle: Apfelwein, Cranegranate Apfelwein
On Deck: Sweet Stout

Quote:
Let me bring you up to speed, we know nothing... You are now up to speed.

 
Reply With Quote
Old 12-03-2012, 06:14 PM   #176
bovineblitz
 
bovineblitz's Avatar
Recipes 
 
Mar 2010
Binghamton, NY
Posts: 2,445
Liked 137 Times on 111 Posts


Quote:
Originally Posted by BulldogBrewer View Post
I'd love to see more analytical information about this - but google didn't turn up much more than forum discussions.

There is typically some color effect of a longer boil based on contact with the surface that the burner has direct contact with (I suspect from maillard vs. caramelization) - which is generally the reason to turn off the burner when adding liquid extract I believe.
I'm not 100% sure, but I think the issue with extract is that it's not completely in solution, so you're actually scalding solid/not quite in solution material. In a 100% water solution there shouldn't be caramelization (MAYBE as you said there's some at the bottom of the kettle), but in a syrup/heated solid you'll definitely get some sort of caramelization/maillard reactions.

 
Reply With Quote
Old 12-03-2012, 08:10 PM   #177
SixStringBeer
Recipes 
 
Nov 2012
Calgary, Alberta
Posts: 32
Liked 1 Times on 1 Posts


Quote:
Originally Posted by Denny View Post
Keep in mind that melanoidins are a color, not a flavor.
Yes, but those melanoidins generally occur as a result of the maillard reaction, and I think it's safe to suggest where you find a change in colour you're probably also likely to find a change in flavour. The degree of change may be very subtle, but still.
__________________
Six String Brewing

I have a website! Check it out as I slowly but surely work on going pro.

 
Reply With Quote
Old 12-03-2012, 08:43 PM   #178
Denny
HBT_LIFETIMESUPPORTER.png
Recipes 
 
Jun 2005
Eugene, OR
Posts: 4,759
Liked 644 Times on 462 Posts


Quote:
Originally Posted by SixStringBeer View Post
Yes, but those melanoidins generally occur as a result of the maillard reaction, and I think it's safe to suggest where you find a change in colour you're probably also likely to find a change in flavour. The degree of change may be very subtle, but still.
I pretty much agree with you, but I wanted to point out that it's not the melanoidins themselves that create flavor. Most homebrewers don't realize that.
__________________
Life begins at 60....1.060, that is!

www.dennybrew.com

http://www.experimentalbrew.com - "Homebrew All Stars" now shipping!

 
Reply With Quote
Old 12-04-2012, 01:34 PM   #179
oakbarn
HBT_LIFETIMESUPPORTER.png
 
oakbarn's Avatar
Recipes 
 
Jun 2011
Argyle, Texas
Posts: 827
Liked 62 Times on 49 Posts


Anti -litical establishmentarianism: If Palmer ever wrote it, Do it!



If you try something that takes some time and cannot tell the difference, then do not do it unless you think it makes your process better.



Home brewing reminds me of what we said the USAF:

1. Measure with a micromometer.
2. Mark with a grease pencil.
3. Cut with an ax.

I had a Chemistry minor and likely there are changes that could be detected in different procedures. It may not however be detectable on YOUR palette.

I remember years ago National Geo had a smell test in one of the issues. My son and I smelled candy, SWMBO said it smelled like urine.

 
Reply With Quote
Old 12-04-2012, 02:11 PM   #180
cbehr
Recipes 
 
May 2012
Ephrata, PA
Posts: 268
Liked 7 Times on 7 Posts


One big thing I learned over my limited brewing time that contradicted the standard brewing view was that you don't need to chill your wort to a pitchable temp as quickly as possible. From my initial readings and talking to home brew employees they stressed the importance of chilling and how important wort chillers were in the process. From what I've read people in Australia have been doing the no chill method for years so I gave it a shot on my last 4 batches and must say I cannot tell a difference in the outcome!

 
Reply With Quote
Reply
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Proper Straining Techniques bluepaddle Beginners Beer Brewing Forum 10 12-01-2010 11:24 PM
Proper welding techniques tigmaster Kettles, Mash Tuns & Hot Liquor Tanks 61 11-30-2010 08:41 AM
Proper Tasting Techniques - Opinions Haputanlas Beginners Beer Brewing Forum 12 02-03-2010 07:00 PM
Proper Gravity Testing Techniques? TronCarter Equipment/Sanitation 16 05-30-2008 11:14 PM
Proper bottling techniques? Cider Man Cider Forum 3 12-07-2007 02:52 AM


Forum Jump