Case in point, take the sickeningly sweet stale honey flavor in stale imported light lagers and the soy sauce/dog kibble flavors of stale dunkels and doppelbocks. I haven't experienced those in stale hido beer - they only seem to appear in beer that was originally brewed lodo, but then went stale due to heat + oxygen/radicals + time.
To link this all back to my theory on malt phenolics, HSA/HSO will cause many of these phenolics to polymerize into polyphenols in the mash. Some of these polyphenols may then actually precipitate out as break material during the boil e.g. upon finding some protein to bind to. But what happens if we keep these nice phenolics intact during the hot side, allow them to carry over into the finished beer, and only then expose them to oxygen/radicals + heat + time?Statistics: Posted by Techbrau — Fri Sep 23, 2016 10:45 pm
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