Ok so someone needs to help me out here. I've been going over Randy Mosher's book "the brewer's companion" and I've read some things I know to be blatantly wrong.
For instance he says the sulfate decreases hop bitterness(p.114), when everything I've ever read and experienced says the opposite. In fact brew science and practice has to say this on sulfate: "The ion contributes a drier, more bitter
flavour to beers that should be balanced by appropriate amounts of chloride ions."
That's the only one I've highlighted so far as it just started to get interesting how often he was wrong on something.
Next I was looking through the list of wild yeast and spoilage bacteria and I was having a really hard time coming up with ANYTHING online, you would think a species of yeast would be somewhat documented if it's know enough that this guys knows their cell shape, what off flavors they make, if it forms a pellicle, roppiness, gram pos/neg right?
So in light of me not being able to figure this out, can anyone point me to any information(google+wiki) on any of the following: Hansenula Anomala, Pichia Membranafaciens and Candida Norvigensis.
And more importantly these seem to be extremely rare, why the hell does it matter?
So anyways I guess aside from figuring out those yeasts, I'm really starting to doubt anything this guy says. I mean a good deal of the book is right, but to freely spread misinformation in a book that is supposed to be a resource for brewing... how would the beginner have any idea? He has no formal training, and seems to only be qualified in the fact that he brews.
For instance he says the sulfate decreases hop bitterness(p.114), when everything I've ever read and experienced says the opposite. In fact brew science and practice has to say this on sulfate: "The ion contributes a drier, more bitter
flavour to beers that should be balanced by appropriate amounts of chloride ions."
That's the only one I've highlighted so far as it just started to get interesting how often he was wrong on something.
Next I was looking through the list of wild yeast and spoilage bacteria and I was having a really hard time coming up with ANYTHING online, you would think a species of yeast would be somewhat documented if it's know enough that this guys knows their cell shape, what off flavors they make, if it forms a pellicle, roppiness, gram pos/neg right?
So in light of me not being able to figure this out, can anyone point me to any information(google+wiki) on any of the following: Hansenula Anomala, Pichia Membranafaciens and Candida Norvigensis.
And more importantly these seem to be extremely rare, why the hell does it matter?
So anyways I guess aside from figuring out those yeasts, I'm really starting to doubt anything this guy says. I mean a good deal of the book is right, but to freely spread misinformation in a book that is supposed to be a resource for brewing... how would the beginner have any idea? He has no formal training, and seems to only be qualified in the fact that he brews.
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