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So all this is not just humbug.
What is a lot of humbug however, is many of the stuff that is peddled to amateurs. I'm not ok with this since, as the world accurately describes -- amateurs do it for the love of it, we deserve better.
Professional literature is always a worthwhile investment. Initially I got tired translating German texts for the group and noticed that Kunze was actually available in English. It's interesting that some had to be really talked into buying it. The rest is --as they say-- history. Look at the impact this made over the last 32 months. It was one of the best recommendations I made in my 50 years on this planet. It's incredibly nice to see what people are up to once armed with that knowledge (and they keep pushing the boundaries further).
It's always a good idea investing in one's education.
Warren Buffett would agree.
Statistics: Posted by Weizenberg — Thu Apr 27, 2017 2:22 am
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Statistics: Posted by Cavpilot2000 — Wed Apr 26, 2017 11:28 pm
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1) Mash higher (5.4), adjust to 5.0-5.1 at the end of the boil
2) Mash lower (5.2), adjust to 5.0-5.1 at the end of the boil
The advantages of 1) are slightly faster alpha amylase activity, better hot break formation at the beginning of the boil (larger chunks), increased hop utilization during the boil, faster DMS evaporation during the boil, and the ability to employ a larger sauergut dose at the end of the boil, since you'll need a significant amount to drop to 5.0-5.1. Mashing at 5.4 may also result in a fuller bodied beer. The disadvantages of 1) are that the redox potential may be slightly worse due to the oxidizing enzymes present in the malt being less active at 5.2 than 5.4, and also that the hop bitterness from a higher boil pH is supposedly "harsher".
The main advantages of 2) are that the redox potential of the mash may be better (for the reasons above), the final zinc content of the cast out wort may be higher (due to the fact that sauergut helps extract more zinc from the grist) which may lead to improved foam and fermentation performance, and the hop bitterness extracted during the boil may be "smoother". Mashing at 5.2 may result in a thinner bodied beer as well. The disadvantages are that hot break formation is more powdery, hop utilization is lower, DMS evaporation is slower, alpha amylase activity is slower, and you don't get to use much sauergut at the end of the boil because you are looking at dropping maybe 0.1 at the most.
The most important difference between the two approaches from a flavor standpoint is the size of the end-of-boil sauergut addition. More of the "sauergut flavor" carries over into the final beer from the end-of-boil addition than the mash addition - kind of like how late hops impart more flavor than bittering hops, whose flavor tends to get cooked out. As far as the rest of the differences, I think they're slight - not anywhere near as huge as the difference between acidifying to 5.2-5.4 and not doing any acidification at all.
You might think that you could get away with acidifying the mash to 5.2, and going below 5.0 at the end of the boil - but I think the issue when you start dropping to 4.7-4.8 is the fact that cold break formation suffers.
Statistics: Posted by Techbrau — Wed Apr 26, 2017 10:26 pm
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