DO Meter Surprise

[Owenbräu]

[Weizenberg]

Your DO readings should be accurate within the given range. But there is a lot more going on. The oxygen introduced that reacts will most likely not show up on the meter. It will manifest itself though. Colour is a tell-tale sign, and then there is the end-result in taste.

SMB is an extraordinarily elegant solution for home brewers. The trick is to find the right dose for your system and use as little as possible -- but not too little

Summa summarum, the less oxygen you introduce the better, the less SMB you need the better as well

I am afraid we have to live with approximations and imprecise equipment, although it's possible to achieve quite stunning results with the right focus.

[Weizenberg]

Ancient Abbey, indeed mash hopping is practiced in Bavarian breweries. Narziss mentions this too. The hops from the previous boil make it into the next mash

I doubt anyone here will do 12 mashes a day... but a little bit of hops added to the grist should not cause any harm. It's probably a very good idea even.

[Techbrau]

[Owenbräu]

A lot of good information in the post above. Most academics are busy trudging through the weeds and developing good information. The field needs some folks synthesizing big-picture information from all of this. With all the food and flavor chemistry knowledge out there, you'd think we could start dialing in on compounds responsible for the flavors we love from malt and how to maximize their contributions.

[Brody]

Very interesting stuff

[Feurhund]

[Owenbräu]

Shock Top Pretzel Wheat - food chemistry applied to beer.

[Techbrau]

Indeed. Even given all we know about the flavor active compounds in say, vanilla, even the best artificial vanilla flavorings fall far short of vanilla extract - and in my opinion, even the best vanilla extracts fall short of real vanilla bean.

[Feurhund]