German Brewing

A nice review:

http://www.scielo.br/scielo.php?script= ... 6000200189

Sulfites in beer - reviewing regulation, analysis and role.pdf

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That was interesting.

This sentence caught my attention: "It is also believed that sulfite stabilizes intermediates of the Maillard reaction by forming adducts. For example, glyceraldehyde forms stable hydroxysulfonate adduct, which could contribute to the mechanism of the inhibition of Maillard browning by sulfite species (Keller et al., 1999)."

Could SMB's potential to inhibit Maillard browning be the reason that beers brewed according to the method in the lodo paper appear to be lighter in color than beers brewed without SMB?

I see you saying dryness quite a bit. I would say(and others) my low o2 beers are the exact opposite... They are not even close to dry.

Yeah, mine are well attenuated, but the maltiness is rich in flavor. I don't think of them as dry.

Is your equipment properly calibrated? pH where it's supposed to be? Are you accurately measuring the SMB?

Everything you have been describing seems, on the surface, to be at odds fundamentally from the results of the more experienced members here. I'm curious if it's something basic you're missing.

Techbrau had a nice breakdown in your other post about how the SMB reacts with oxygen and how, devoid of any further volatilization of the sulfite and sulfur dioxide in the boil or reaction with other chemicals, more than 100 mg/l of sulfate could potentially be produced when fully oxidized.

Maybe your system isn't all that tight for lodo yet and you are using up all your scavenging ability and somehow leaving behind > 100 ppm of sulfate? I'm not sure.

I know Brun Water suggests < 150 ppm sulfate unless highly hopped so maybe the dryness presenting itself is a function of higher than normal sulfate content coupled with low hopping?

Hold on everyone. In this case dry is a positive, maybe we are using a different terminology. Dry as in malty but not cloyingly sweet, as in a reason to add more crystal malt. To me malty and sweet are 2 completely different things.

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You mean dry as in attenuated, correct?

I think the confusion stems from your earlier thread about the beers being "too dry, not in gravity but in flavor" leading me to believe it was in fact a negative. Apologies.


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