My hunch is that oxidation-driven changes of malt phenols and melanoidins (perhaps more accurately, Maillard reaction products in general) are the primary players here with respect to the flavor and color differences we're seeing (see my edits and elaborations in my previous post) and would love to see what other ideas people come up with. Yes, both phenols and MRPs are double edged swords because they're antioxidants which protect the beer and actually taste very good in their reduced states, but when their antioxidant power is used up their flavors actually get worse. It's clear that we're seeing a big difference in the quality of the wort/beer being made, and hopefully a better understanding why that's happening on a theoretical level will allow us to make even more process improvements.
With respect to the candi syrup I imagine you're referencing the fact that you can't make MRPs from sugar and DAP alone because there is no source of amino acids.Statistics: Posted by Techbrau — Thu May 05, 2016 1:50 pm
]]>