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Old 06-04-2013, 04:48 PM   #11
Soviet
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Dec 2008
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Thanks for some great ideas, guys. I added a nice list to my evernote including the following:


Brewing Michael Lewis and Tom Young, 2nd Edition
Introduction to Food Engineering, 4th Edition, Singh and Heldmann
Technology Brewing and Malting 4th Edition Wolfgang Kunze
Brewing Science and Technology Series II & III vol 1-4 Institute of Brewing & Distilling, "Blue Books"
Standards of Brewing, Charles Bamforth
Brewing: Science & Practice Briggs, Boulton
Craft Brewers Lab Methods
Handbook of Brewing, W. Hardwick, Diekke
Essays in Brewing Science, Michael Lewis & Charles Bamforth
A Textbook of Brewing By Jean De Clerck

As for Designing Great Beers—I've got the book and I've read it. There's some great recipe design ideas, but I'm also interested in the "metagame" of why certain recipe decisions were/are made.

Questions like: if you want more body in a session beer, do you use flaked oats, flaked barley, carapils, use crystal malts or just mash higher? What happens when you combine those methods? What are the flavor contributions/distinctions of using any one of those methods? Are some going to give you more residual sweetness, mouthfeel, both? Commercial breweries have learned this stuff backwards and forwards long ago, but it doesn't seem like there's a lot of literature out there on the subject.

Keep the recommendations coming, I'm hearing some good things.

 
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Old 06-04-2013, 05:49 PM   #12
Soviet
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Also, does anyone know anywhere one can read recently published brewing papers?

 
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Old 06-04-2013, 07:54 PM   #13
suregork
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Feb 2011
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You can read the Journal of the Institute of Brewing for free:
http://onlinelibrary.wiley.com/journ...N%292050-0416/

 
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Old 06-05-2013, 12:34 PM   #14
ArcLight
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May 2011
Millburn, NJ
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>.Questions like: if you want more body in a session beer, do you use flaked oats, flaked barley, carapils, use crystal malts or just mash higher? What happens when you combine those methods? What are the flavor contributions/distinctions of using any one of those methods? Are some going to give you more residual sweetness, mouthfeel, both? Commercial breweries have learned this stuff backwards and forwards long ago, but it doesn't seem like there's a lot of literature out there on the subject.

These are great questions that I'd like to know.
The easy answer is either you conduct the experiments yourself, which is time consuming.
Or maybe you can get some club members, fellow brewers interested.

Use the same recipe, except vary one thing, such as add Carapils, or add flaked oats. Then compare these variations. Even that may be dependent on the recipe, and is subjective, with just a small sample of brewers.

I would be up for participating in an experiment like this, I like in northern NJ and work in NYC.

 
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Old 08-15-2013, 01:08 PM   #15
Phil_Ozzy_Fer
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Jun 2013
Montreal
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I'm posting this because I haven't seen anyone bring this up yet, but If you're looking for published academic research you'll have a hard time getting your hands on it. The companies that publish academic works restrict access, and unless they get paid big money, do not generally make content available to the public. It doesn't mean that it isn't available, rather, you're going to have a hard time finding it. My experience is with the Humanities, and it may be different for science-related material, but I doubt.

 
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Old 08-15-2013, 01:27 PM   #16
ajdelange
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Aug 2010
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It's no different in the sciences. The information is typically published by a non profit such as the American Society of Brewing Chemists which must, as it has no source of funds other than membership dues and fees charged for services and access to its publications, hit up the public for those services and that access. Keep in mind that not that many people join the MBAA relative to the number that, for example, join the AHA. If you speak at an AHA conference your admission is free. If you speak at an MBAA conference you get 50% off the registration.

The information is available through university libraries for example. This is great if you live in Davis but not much help if you live in the woods of Main. From time to time these oganizations open up their archives to everyone. I believe the IBS did that.

 
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Old 08-16-2013, 03:25 PM   #17
ArcLight
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May 2011
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Quote:
Originally Posted by suregork View Post
You can read the Journal of the Institute of Brewing for free:
http://onlinelibrary.wiley.com/journ...N%292050-0416/
Thank you for the link!
I took a look at it but it's not technical enough for me, too easy and light weight.

Like article this for example -
Breeding of a high tyrosol-producing sake yeast by isolation of an ethanol-resistant mutant from a trp3 mutant (pages 264268)




Some of them I can actually understand the title, and even some of the article:

Assessment of changes in hop resins and polyphenols during long-term storage (pages 269279)

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