Recent content by JustusLiebig

I'd expect extraction to be diminished, but hopefully it isn't horrible. I added the hops this morning. I won't have a side-by-side comparison, but hopefully the extraction works pretty well. They will recieve about 4 days of exposure. 300 um is typical for hop spiders in the kettle, so it...

It's for dry hopping.

Anybody

Hey folks, Do 400 um mesh screens effectively work to keep hop pellet material inside or will they work their way out over time?

Amazing glow! Hazy beers can be just as great to look at as clear beers.

Hey fellas, I usually give my beers a bump of direct O2 before adding yeast. Seems to me that in this style that could be detrimental. The hop compounds that carry over from the kettle are exposed to the O2 could lead to early oxidation. Anybody have experience with O2 supplementation or...

I would agree that polyphenols are responsible for astringency and also that protein-polyphenols resulting in haze stability. However, that doesn't mean that free polyphenols do not remain in solution, you just can't see them. And at higher concentrations with larger proteins, it appears that...

It is also interesting to note that the paper states that higher proline proteins bind polyphenols better, and a quick Google search suggests that gluten is a proline-rich protein.

This is a very interesting article: Recent developments on polyphenol–protein interactions: effects on tea and coffee taste, antioxidant properties and the digestive system https://doi-org.ezproxy1.lib.asu.edu/10.1039/C2FO00006G It has a model for how these aggregates work. Essentially how a...

I am not stating that I know they do drop out more quickly, but it has to be considered. There is a lot of literature on larger protein molecules leading to the removal of polyphenols from food products such as wine and beer, partially-hydrolyzed gluten is a clarifying agent for that reason...

But could it be that the proteins disproportionately pull out polyphenols that result in a harsher beer?

Huh. Not that FG can be viewed by itself anyway. Do you add sugar to dry it out?

I've plugged the recipe into Brewfather, with only minor adjustments and the final gravity with London Ale III is about 1.015, the last point before it is "outside" of the style guidelines for FG. What was your final gravity? And if it is lower, how did you get it down with that much flaked oats.

Maybe that's something lost in translation?

I'll be brewing an APA this weekend. I don't want to risk screwing up the batch, but maybe a modest amount of gluten couldn't hurt, maybe a half cup. Anyone have a recommendation?