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	FORUM ON BEER, HOMEBREWING, AND RELATED ISSUES
		Digest Janitor: pbabcock at hbd.org


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Contents:
  mouthfeel and the Journal of American Society of Brewing Chemists (Scott/Linda Bruslind)" <analabor@peak.org>
  Body vs. Mouthfeel (David Harsh)
  Sanitizers (Tom Puskar)


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JANITORs on duty: Pat Babcock (pbabcock at hbd dot org), Jason Henning,
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Date: Fri, 13 Jun 2008 21:26:20 -0700
From: "Analysis_Lab (Scott/Linda Bruslind)" <analabor at peak.org>
Subject: mouthfeel and the Journal of American Society of Brewing Chemists

A search of online ASBC Journal articles (www.asbcnet.org) for 
'mouthfeel' yields only 3 hits, surprisingly.  I was expecting Dr. Karl 
Siebert's name all over this topic.  Dr. Michael Lewis' (UC Davis) 
abstract is below-
Sensory Evaluation of the Mouthfeel of Beer
Susan A. Langstaff, J.-X. Guinard, and M. J. Lewis, Department of Food 
Science and Technology, University of California,
Davis, CA
ABSTRACT
The sensory attributes that constitute the mouthfeel of beer were identified
and defined using descriptive analysis procedures. Nine terms were
found to be important in describing the mouthfeel of 30 commercial beers:
sting, bubble size, foam volume, total CO2, density, viscosity, oily 
mouthcoat,
astringency, and stickiness. Principal component (PC) analysis indicated
that the first PC was defined by bubble size, sting, and total CO2 
(carbonation
attributes) on one hand, and viscosity, density, astringency, 
stickiness, and
oily mouthcoat (fullness and afterfeel attributes) on the other. Lager-style
and wheat beers were generally high in carbonation attributes; ales and
Vienna-style beers were of lower intensity. Stouts and barleywines were
characterized by high intensity of fullness and afterfeel attributes along
the first PC.
Keywords: Beer, Mouthfeel, Sensory evaluation, Principal component
analysis
Best regards,
Scott Bruslind
Lebanon, OR


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Date: Sat, 14 Jun 2008 10:26:00 -0400
From: David Harsh <dharsh at fuse.net>
Subject: Body vs. Mouthfeel

Greetings-
	Several people have discussed this, so I thought I'd throw in my $.02.

Mouthfeel encompasses all non-flavor sensations on the palate during  
tasting - such as astringence, creaminess, alcohol warmth,  
carbonation, body, etc.

Body represents the "thickness" or viscosity sensed, and is thus a  
subset of mouthfeel.

I've probably left out important parts of mouthfeel as I'm writing  
this quickly, but the major point I want to make is that mouthfeel  
covers all tactile sensations, while body deals with only one aspect.

The desire to equate these with a specific numerical value is  
understandable, but as long as we aren't measuring beer color  
spectrophotometrically and assigning a numerical score - and we could  
mechanically measure head retention as well - I think we should  
accept that the lack of a physical measuring method isn't a deal killer.

And do we really want a scoresheet that says "2.2 to 2.5 volumes CO2  
expected from the style guidelines, the Volumeizer 2000 <tm>  
indicated 2.57, therefore 60% deduction for carbonation"?  I don't.

Of course, if we did, we could do away with those pesky judges and  
their opinions about beers in competitions.

Dave Harsh					BJCP National
Bloatarian Brewing League		Cincinnati, OH


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Date: Sun, 15 Jun 2008 21:34:58 -0400
From: Tom Puskar <tpuskar at optonline.net>
Subject: Sanitizers

I hope this hasn't been covered too much before, if so point me to the 
appropriate threads and how to access the archives.

I used to sanitize exclusively with bleach (Clorox and the like) and have 
recently switched to One Step.  I have a few questions:

1.  How long in advance can a stock solution be made and how should it be 
stored?  I make up about 3 gallons and consume/discard it for a 5 gallon 
batch at prep time and again and bottling time.  This stuff ain't cheap! 
Can I ,make up more and let it set for a few weeks which is my brewing 
schedule.
2.  I have one of those pump type bottle sanitizers which squirts solution 
into a bottle and lets it drain down.  I usually give a bottle about 5 
squirts.  Is that enough?
3.  Does the solution wear itself out?  I use about 2 quarts in the 
reservoir of the gizmo I described above to cycle through about a case of 
bottles (12 oz).  is the solution still capable of sanitizing at the end of 
a case?  I usually change it for each case.

Is there something better than One Step?  I've used it on about 5 batches so 
far and haven't had any trouble other than making it up each time and then 
tossing it out.

Once I drink a bottle of homebrew, I usually rinse it and soak it in a 
dilute bleach solution until I have about a case of bottles.  Then I wash 
them, rinse but not sanitize and then store until needed.  Then I rinse in 
hot water and sanitize just before use.

Any comments would be appreciated.

Thanks,

Tom in Howell, NJ 




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