Maris Otter vs. domestic 2 row experiment - Page 2 - Home Brew Forums
Home Brew Forums > Home Brewing Beer > Recipes/Ingredients > Maris Otter vs. domestic 2 row experiment

Reply
 
Thread Tools
Old 09-25-2010, 05:48 PM   #11
GuldTuborg
HBT_SUPPORTER.png
 
GuldTuborg's Avatar
Recipes 
 
Mar 2010
OH
Posts: 4,523
Liked 941 Times on 645 Posts


Quote:
Originally Posted by Fingers View Post
I didn't think there was a direct correlation between volume of yeast and attenuation. As long as sufficient quantities are pitched, the yeast should do its stuff until all the sugar is gone, no?
Not exactly. Pitching rates definitely affect the final product. Underpitching can decrease attenuation and increase ester and fusel production. Overpitching can mute esters too much, and cause other off flavors. The point is, pitching rates can and do routinely affect beer flavor.

The MO that's too sweet v the American pale malt may have been underpitched, and hence underattenuated. How big of a starter did you make for the first beer? Was a stir plate involved? What was the FG for each?


__________________
*Member: The HBT Sweaty Fat Guys Cigar Club

 
Reply With Quote
Old 04-02-2012, 02:37 AM   #12
McCuckerson
Recipes 
 
Sep 2008
Zebulon, North Carolina
Posts: 655
Liked 11 Times on 9 Posts


I would love to see this exact experiment run again with MO vs 2-row w/biscuit vs 2-row w/aromatic. My goal would be to see if 2-row with small additions of either aromatic or biscuit would be comparable to a full MO malt bill.

What do you guys think?


__________________
"Real men drink their freakin' yeast starters...."

 
Reply With Quote
Old 05-29-2014, 04:19 PM   #13
augiedoggy
Recipes 
 
Dec 2013
North Tonawanda NY
Posts: 4,426
Liked 472 Times on 402 Posts


I'm going to post my experiences here since this thread came up in a search and I have something to contribute.

As another poster mentioned the mash temps used for the MO were really high and that would account for the sweeter beer.
Either I'm missing something or the others posting here all seemed to overlook that (except for lsnadon).... I made two batches of beirmunchers esb recently and the first came out too sweet....I mashed it way up around 157... The second one I aimed more for 152-153 and it was noticably less drier and better IMHO... both were done with 2 row and some of that 2 row was toasted in the oven the same way for both batches... again only change was mash temps. I did this on purpose to get a feel for how the temps effect things.

 
Reply With Quote
Old 05-29-2014, 05:37 PM   #14
dyqik
Recipes 
 
Jun 2013
Maynard, MA
Posts: 1,146
Liked 213 Times on 167 Posts


Quote:
Originally Posted by augiedoggy View Post
I'm going to post my experiences here since this thread came up in a search and I have something to contribute.

As another poster mentioned the mash temps used for the MO were really high and that would account for the sweeter beer.
Either I'm missing something or the others posting here all seemed to overlook that (except for lsnadon).... I made two batches of beirmunchers esb recently and the first came out too sweet....I mashed it way up around 157... The second one I aimed more for 152-153 and it was noticably less drier and better IMHO... both were done with 2 row and some of that 2 row was toasted in the oven the same way for both batches... again only change was mash temps. I did this on purpose to get a feel for how the temps effect things.
Yeah, doing this experiment without good control of mash temperatures means it's pretty useless as a comparison. Mash temperature is a critical element in determining the malt character of the final beer. Oaking the beer also sounds like it would give a big variation, or hide some of the underlying taste.

 
Reply With Quote
Old 05-30-2014, 01:34 PM   #15
DurtyChemist
Recipes 
 
Mar 2012
Reno, NV
Posts: 1,228
Liked 113 Times on 95 Posts


It's funny that this was bumped when I was considering doing this for an IPA smash recipe. Glad I now know to also watch mash carefully.


Sent from my iPhone using Home Brew



 
Reply With Quote
Reply
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Maris otter Nimrod3388 All Grain & Partial Mash Brewing 11 03-14-2015 04:26 AM
Maris Otter DME jescholler Extract Brewing 12 06-10-2009 11:12 PM
Maris Otter big supper Recipes/Ingredients 2 03-07-2008 06:02 PM
Maris Otter vs Two Row Fingers Recipes/Ingredients 14 02-28-2008 07:55 PM
8.75 lbs Maris Otter LME david_42 Extract Brewing 5 12-14-2005 03:52 AM


Forum Jump