HOMEBREW Digest #5140 Sun 04 February 2007

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  dextrins/mouthfeel/body (Aaron Martin Linder)
  competition announcement - 2007 South Shore Brewoff (RI_homebrewer)
  Beer line question... (Michael Eyre)
  Re: Cider yeast ("Gary Smith")
  Malt Color Assignments (Fred L Johnson)
  Beer judge update (Ed Westemeier)

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---------------------------------------------------------------------- Date: Wed, 31 Jan 2007 11:35:31 -0500 (EST) From: Aaron Martin Linder <lindera at umich.edu> Subject: dextrins/mouthfeel/body I recently came upon this website: http://www.draymans.com/articles/arts/14.html It is a page from a microbrewery in australia describing a mashing method that is simplified and fast. Anyway, I am mostly curious about the statement "The Kurz/Hoch method of mashing were recently advocated when both studies at Weihenstephan State University and reports by Michael J. Lewis and Tom W. Young (Brewing, Second edition, p.244) confirmed the following: wort dextrins have no flavour of their own and are not viscous enough in solution to account for the perceived (sensory) viscosity or body of beer. Something else (the subject of current research) contributes to the perception of body in beer, not dextrins. It is thus assumed that traditional complex mashing regimes which were done to promote dextrin formation in order to promote body are redundant..." I have been told that if one dissolves dextrins in water and tastes the solution it has little flavor, perhaps a very subtle effect in a beer at best. However, is it really true that dextrins have no effect on mouthfeel/body? Are body and mouthfeel the same thing in terms of drinking a beer? Are they really measures of viscosity? It would be interesting to have a method for analysis of mouthfeel, such as viscosity, and test two beers mashed at different temps to see if they are different. If the quote above is more or less true, then it might be something else that is contributing to "body/mouthfeel" that is generated at higher mash temps, so mash regimes still would be valid, just for a different reason. has anyone experimented with residual terminal extract based upon mash temperature variation exclusively? is there a way to measure the "mouthfeel" or is it just obvious in drinking the beer? Aaron Linder Ann Arbor, MI Return to table of contents
Date: Wed, 31 Jan 2007 18:25:21 -0800 (PST) From: RI_homebrewer <ri_homebrewer at yahoo.com> Subject: competition announcement - 2007 South Shore Brewoff Hi All, The South Shore Brew Club is pleased to announce the 12th annual South Shore Brewoff to be held on Saturday, April 14th, 2007 in Mansfield, MA. All entry forms, judging forms, etc can be found on the club website at: www.southshorebrewclub.org Entries will be accepted in all BJCP beer, mead, and cider categories. The entry deadline is Friday, March 30th, 2007. Jeff McNally Tiverton, RI (652.2 miles, 90.0 deg) A.R. South Shore Brew Club Return to table of contents
Date: Thu, 01 Feb 2007 12:23:53 -0800 From: Michael Eyre <meyre at sbcglobal.net> Subject: Beer line question... I've got an English Dark Mild I'm just about to tap and I'm trying to work the math on it for setting up my keggerator. I've never had a beer so low in carbonation on tap before and wanna make sure I've got this right. On my setup, it's a mini-fridge with a two foot rise from the bottom of the keg to the shank, through the door. The beer is at 38 degrees in the fridge. I'm 950 feet from the ocean, upwards. I'm looking for a traditional low carb dispense from this and have settled on 1.6 to 1.8 volumes of co2. From my math, I've figured on approximately 2 feet of 3/16th's beer line and 6psi of pressure to get what I want. Two questions: 1) am I right? 2) I've heard that some regulators have minimum pressures they should be set at... and pressures below X amount are a problem. Is that true? Mike Return to table of contents
Date: Fri, 02 Feb 2007 01:31:10 -0600 From: "Gary Smith" <Gary at doctorgary.net> Subject: Re: Cider yeast I've started the two batches of cider. I have 11 gallons of cider & 1/2 gallon of Raspberry juice from the last two years growth from the back yard Raspberry patch. Brewing this in a Brewdome Conical. The other batch has six gallons of cider with 1/2 gallon of Pomegranate juice. Brewing this in a 7 Gal glass carboy I'm using Lalvin K1V-1116 yeast in both. Thanks for the suggestions. Gary Return to table of contents
Date: Sat, 3 Feb 2007 06:41:55 -0500 From: Fred L Johnson <FLJohnson52 at nc.rr.com> Subject: Malt Color Assignments With much appreciated help from Joe Walts, I was able to confirm that the ASBC congress mash is used to assign malt colors in the US and that the ratio of malt to water used in this mash is NOT one pound to one gallon. It is actually 50 g grain in a total mash weight of 450 g. That would be 50 g grain plus 400 g water. For all practical purposes, this is the same as 50 g grain plus 400 mL water (not 500 mL as I had speculated in my earlier post). The ratio of grain-to-water in the ASBC congress mash is a little over 4% higher than the one pound-to-one gallon calculations that are presented in the homebrewing literature. (There is little a negligible effect of the moisture content of the malt, about 4-7% of malt mass, if one wishes to take this into consideration in the calculation.) I'm still looking for the EBC method of mashing used to assign malt color. Does anyone know if it, too, is 50 g grain/450 g total mash weight? Fred L Johnson Apex, North Carolina, USA Return to table of contents
Date: Sun, 4 Feb 2007 08:24:28 -0500 From: Ed Westemeier <hopfen at malz.com> Subject: Beer judge update Beer judges interested in the BJCP's inner workings can find the 2006 Annual Report on the website (www.bjcp.org). This is a comprehensive review of the year's activity, and brings you up to date on all our projects. Ed Westemeier BJCP Communication Director communication_director at bjcp.org Return to table of contents
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