Your link included some Wiley session tracking stuff so won't work for other people, here's a link that will: . (Wiley seem determined to make accessing all information harder than it should be.)
Statistics: Posted by doctorjames — Thu May 19, 2016 2:14 pm
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http://onlinelibrary.wiley.com/doi/10.1 ... 0025.x/pdf
Statistics: Posted by Owenbräu — Thu May 19, 2016 1:41 pm
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DOI: 10.1094/ASBCJ-51-0079
Oxygen and Oxygen Radicals in Malting and Brewing: A Review. C. W. Bamforth, R. E. Muller, and M. D. Walker, BRF International, Nutfield, Surrey, England. J. Am. Soc. Brew. Chem. 51:0079, 1993.
Because oxygen is a relatively stable molecule, it needs to be converted to one of several radical or activated forms before it can react with other species. Such activation may be caused by transition metal ions or by other radical species. Alternatively, activation may be brought about by enzymes such as lipoxygenase. In the context of oxidation in malting and brewing, it is argued that lipoxygenase is most active during malting and that the principal route by which oxygen is consumed in wort production is by peroxidase-catalyzed oxidation of polyphenols in mashing and by nonenzymatic oxidation of polyphenols in boiling. Oxygen, oxygen radicals, oxidation, and relevant protective systems are reviewed principally in the context of flavor instability. Oxygen and oxygen radicals are, however, relevant to other areas pertinent to the brewer, including enzyme inactivation: Hydroxyl radicals have been shown to inactivate malt β-glucanase. Phytic acid may protect against oxidation by scavenging metal ions.
Statistics: Posted by doctorjames — Thu May 19, 2016 12:52 pm
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Point being, I think Bamforth gets it. But, as an endowed professor with extension responsibilities, he must be practical too. The infrastructure of American breweries (minus a few) just aren't set up for lodo brewing.
Statistics: Posted by Owenbräu — Thu May 19, 2016 10:50 am
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(Did you see Horst Dornbusch actually replied to Martyn directly here:
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Bamforth wrote about the low-O2 mash and benefits of sulphur dioxide (though the focus was on flavour stability on the shelf, rather than flavour subtlety), in this article on page 5: but then what would he know?
Statistics: Posted by doctorjames — Sun May 15, 2016 2:54 pm
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IMO the paper is in line with what he wrote in BYO: "Nothing short of perfection is the goal of making this Bavarian lager. The brewer must strive for the most sublime balance of subtle, rich, elegant maltiness and lingering, noble hoppiness. Making a Helles is a challenge not just for the adventurous homebrewer; it is a tough assignment even for the trained professional. Helles is a gentle beer, so you must brew it with a gentle, but sure, touch." http://byo.com/mead/item/747-helles-style-profile
But it´s hard to understand the harsh tone from Denny and Horst, other than by concluding there is a special kind of beer celebrity who doesn´t accept to be challenged. And it´s not the scientist kind. This is off-topic, but an entertaining pissing contest about the Oxford Companion to Beer, found it by googling Martyn Cornell. Garrett Oliver didn´t enjoy criticism of a big piece of work that many people had worked hard on. http://beerblog.genx40.com/archive/2011 ... ttoliveron pretty good comments section
Statistics: Posted by bjanat — Sun May 15, 2016 4:12 am
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