Trying to make Smirnoff Ice (or similar) - after 10 days not so yummy?

[jonp9576]

revy, would dry hopping serve as the preservative, or is it only if you boil them?

 

[Revvy]

revy, would dry hopping serve as the preservative, or is it only if you boil them?

Good question...I dunno.

Something that never occurred to me...Time for me to hit teh googelz.



This is an interesting read....

http://www.sciencedirect.com/scienc...d=147018&md5=94bc2b8679bf45eb88f41ed092199518

If I'm reading it correctly it appears that boiling needs to occur for those preservative chemicals to come through.

The study focused on the antiseptic properties of α-acids fraction (humulone) and β-acid fraction (lupulone).

The α-acid fraction is a mixture of homologous compounds, the α-acids, which are not transferred as such to beer. During the wort boiling stage in the brewing process, α-acids are converted by a rearrangement or isomerization to iso-α-acids, which are much more soluble and bitterer than the original compounds. This conversion, which is very important in hop chemistry, was advanced first in 1888 (Hayduck). [Wieland et al., 1925] suggested that the hydrolysis of humulone to humulinic acid proceeded via an intermediate. [Windisch et al., 1927] investigated the humulone boiling products under alkaline conditions and isolated a resinous and bitter oil termed “Resin A” with chemical properties similar to the intermediate and isomeric with humulone. Around 1950, [Rigby and Bethune, 1952 and Rigby and Bethune, 1953] showed that α-acid fraction is a mixture of three major compounds: humulone, cohumulone and adhumulone (Fig. 2). The bittering compounds of beer were found to comprise three major analogues of these three α-acids, which are now known as iso-α-acids: isohumulone, isocohumulone and isoadhumulone (Fig. 2). Stereoisomers (cis- and trans-) exist for each iso-α-acid. Finally, the chemical structure and configuration of naturally occuring (&#8722-humulone [de Keukeleire and Verzele, 1970] and isohumolones [de Keukeleire and Verzele, 1971. D. de Keukeleire and M. Verzele, The absolute configuration of the isohumulones and the humulinic acids. Tetrahedron 27 (1971), pp. 4939–4945. Abstract | PDF (466 K) | View Record in Scopus | Cited By in Scopus (7)de Keukeleire and Verzele, 1971] were elucidated. The isomerization yield of α-acids during wort boiling process is low (typically of the order of 30%) [Hughes, 2000] due to relatively acidic condition of wort (ca. pH 5.2) and the adsorption to the wort coagulum during boiling and fermentation.

 

[RICLARK]

revy, would dry hopping serve as the preservative, or is it only if you boil them?

I think you have to boil them to release the AA's and peserving quality's.

 

[jonp9576]

u guys are so smart. what would i do without this board?

 

[Revvy]

u guys are so smart. what would i do without this board?

Meh....if you didn't have this board you (and the rest of us) would probably do something useful, and actually contribute to society in some way, instead of wasting our time making, drinking and yakking about beer....Like cure cancer.

Imagine if we applied our mad brewing skills to something like that?????

 

[SumnerH]

Meh....if you didn't have this board you (and the rest of us) would probably do something useful, and actually contribute to society in some way, instead of wasting our time making, drinking and yakking about beer....Like cure cancer.

Imagine if we applied our mad brewing skills to something like that?????

Maybe we _are_ working on it.

From http://annonc.oxfordjournals.org/cgi/content/abstract/mdm590v1 Alcohol consumption and renal cell cancer risk in two Italian case–control studies:

This pooled analysis found an inverse association between alcohol drinking and RCC. Risks continued to decrease even above eight drinks per day (i.e. >100 g/day) of alcohol intake, with no apparent levelling in risk.

 

[jonp9576]

if i spent the amount of time i do on here actually brewing i wouldnt have so many empty kegs in my basement

 

[BioBeing]

Meh....if you didn't have this board you (and the rest of us) would probably do something useful, and actually contribute to society in some way, instead of wasting our time making, drinking and yakking about beer....Like cure cancer.

Imagine if we applied our mad brewing skills to something like that?????

I only post here when I'm taking a break from curing cancer... can I have 5 more minutes please?

 

[RICLARK]

Damn Ive been racking my brain trying to think of a way to do this. I think my first Experiment will be with 50% Light DME and 50% Dextrose .5 oz amarillo boil for 15 mins. Pasteur champagne yeast.