German Brewing

http://www.pbs.org/wgbh/nova/next/physi ... d=29255090

I am searching for the actual paper - the comment on 172F is a LOT confusing.

Edit: This would make more sense in a vessel with negative pressure, with an integrated high-speed stirring element. Then the cavitation would be more effective at lower temperatures, requiring less heat. Otherwise, what the article implies is a stirred pressure cooker. Still can't find the original paper.

https://arxiv.org/abs/1609.06629

Found it. So seriously about cavitation... microbursts of heat energy and tremendous pressures. At least something interesting to follow.

So are you going to stop using a pump now?

CHC.png (621.1 KiB) Viewed 4121 times

This reminds me more of a congress mash than a normal mash.

I have a hard time believing this beer tastes good. Using a venturi to inject air at all phases of the brewing process runs counter to everything we know about making quality beer. Sounds like there is more to come...

Flavor forthcoming.png (283.66 KiB) Viewed 4121 times

This recipe was 10% carapils and 10% carahell. The C6 beer did not have the CHC done on the malts, just the wort. I wonder how much darker it would be with CHC on the grains (CO2/CO3)?

C6 beer.png (398.16 KiB) Viewed 4118 times

I'm curious why they didn't ferment out those batches...

treatments.png (214.96 KiB) Viewed 4118 times

I agree AA... the paper seems unfinished in parts. Not worried about my pump, but I do wonder if it could be accomplished under an inert gas (provided by the venturi) with a mild vacuum on the vessel. Mostly curiosity.

Not sure I would want to taste that...