Hot side oxidation and beer taste
Moderator: Brandon
- lupulus
- Apprentice Brewer
- Posts: 206
- Joined: Wed May 11, 2016 8:35 pm
Re: Hot side oxidation and beer taste
@Techbrau ref:
How much AA, BB, SMB, and PMB are you using in mg/l? 30 mg/l each SMB + BB is the sweet spot for me but each system (and water source) will be different. I found that AA dulled the malt flavor and since everybody in the literature has only bad things to say about AA I avoid it now.
I started the year with 0.5 g SMB / 1g AA/ 1.5 g BTB but added 0.5 g PMB to check whether I could get away with 1g of sulfites. Seems to be working ok for all styles. Will probably decrease to 0.5 g total sulfites for a yeast with which I had problems (alt yeast WLP1007)
In short 1g sulfites 1g AA and 1.5 g BTB. I also add 1g BTB 3-5 min before the end of the boil.
Ref AA - I do not understand the fear. The problem with AA is that it does not stays oxidized for long, getting reduced again and passing the oxidation to something else, but at minimum it will buffer oxidation reactions quickly. So, best case it will help you as an oxidation buffer, worst case, just passes the ball so to speak... I think it helps reduce the dose of sulfites.
@Nico
Thanks so much. I have that edition in English and indeed, that chapter has a lot of information. I already have the chemoluminiscence graph in my slides
You guys are awesome!. Thanks for sharing! I will send you the presentation when completed.
How much AA, BB, SMB, and PMB are you using in mg/l? 30 mg/l each SMB + BB is the sweet spot for me but each system (and water source) will be different. I found that AA dulled the malt flavor and since everybody in the literature has only bad things to say about AA I avoid it now.
I started the year with 0.5 g SMB / 1g AA/ 1.5 g BTB but added 0.5 g PMB to check whether I could get away with 1g of sulfites. Seems to be working ok for all styles. Will probably decrease to 0.5 g total sulfites for a yeast with which I had problems (alt yeast WLP1007)
In short 1g sulfites 1g AA and 1.5 g BTB. I also add 1g BTB 3-5 min before the end of the boil.
Ref AA - I do not understand the fear. The problem with AA is that it does not stays oxidized for long, getting reduced again and passing the oxidation to something else, but at minimum it will buffer oxidation reactions quickly. So, best case it will help you as an oxidation buffer, worst case, just passes the ball so to speak... I think it helps reduce the dose of sulfites.
@Nico
Thanks so much. I have that edition in English and indeed, that chapter has a lot of information. I already have the chemoluminiscence graph in my slides
You guys are awesome!. Thanks for sharing! I will send you the presentation when completed.
Ich trinke Bier nur an Tagen die mit G enden , und Mittwochs
- Weizenberg
- German Brewing
- Posts: 843
- Joined: Wed Nov 11, 2015 2:11 pm
- Contact:
Re: Hot side oxidation and beer taste
@lupulus
On an unrelated note....
My cousin is upgrading the microscopes in his lab, this just arrived.
Now i need to learn how to use it.
I can look it up, but if you know of any good resources I'd appreciate.
On an unrelated note....
My cousin is upgrading the microscopes in his lab, this just arrived.
Now i need to learn how to use it.
I can look it up, but if you know of any good resources I'd appreciate.
- received_10155259090765337.jpeg (196.83 KiB) Viewed 8209 times
The Quest for Edelstoff - http://edelstoffquest.wordpress.com
- lupulus
- Apprentice Brewer
- Posts: 206
- Joined: Wed May 11, 2016 8:35 pm
Re: Hot side oxidation and beer taste
@Weizenberg
What's the question?
How to use a microscope or how to develop a yeast lab?
What's the question?
How to use a microscope or how to develop a yeast lab?
Ich trinke Bier nur an Tagen die mit G enden , und Mittwochs
- Weizenberg
- German Brewing
- Posts: 843
- Joined: Wed Nov 11, 2015 2:11 pm
- Contact:
Re: Hot side oxidation and beer taste
The Quest for Edelstoff - http://edelstoffquest.wordpress.com
- Crunk
- Assistant Brewer
- Posts: 252
- Joined: Sun Mar 19, 2017 6:36 am
- Owenbräu
- German Brewing
- Posts: 1196
- Joined: Tue Dec 22, 2015 8:23 pm
- Owenbräu
- German Brewing
- Posts: 1196
- Joined: Tue Dec 22, 2015 8:23 pm
Re: Hot side oxidation and beer taste
- Attachments
-
- SA to Vol Calcs.png (180.47 KiB) Viewed 8183 times
- The best do the basics better -
- Owenbräu
- German Brewing
- Posts: 1196
- Joined: Tue Dec 22, 2015 8:23 pm
Re: Hot side oxidation and beer taste
- The best do the basics better -
- Weizenberg
- German Brewing
- Posts: 843
- Joined: Wed Nov 11, 2015 2:11 pm
- Contact:
Re: Hot side oxidation and beer taste
The Quest for Edelstoff - http://edelstoffquest.wordpress.com
- lupulus
- Apprentice Brewer
- Posts: 206
- Joined: Wed May 11, 2016 8:35 pm
Re: Hot side oxidation and beer taste
@Weizenberg
The book Yeast by Chris White of White labs and homebrewer Jamil has all the info you need.
It should be cheap.
The book Yeast by Chris White of White labs and homebrewer Jamil has all the info you need.
It should be cheap.
Ich trinke Bier nur an Tagen die mit G enden , und Mittwochs
Who is online
Users browsing this forum: No registered users and 2 guests