Beer Flavour Stability in Home Brewing

Discussion in 'Homebrewing' started by Tuur_Mertens, Jun 26, 2020.

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  1. Tuur_Mertens

    Tuur_Mertens Initiate (95) Jun 26, 2020 Germany

    #1 Tuur_Mertens, Jun 26, 2020
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  2. Brewday

    Brewday Zealot (721) Dec 25, 2015 New York

    Nice article. I do the the lodo for packaging but we a problem, fresh ingredients. Even the best packed hops sometimes don't smell right and with the local shops closed for months everything will be old.
    I assume you did experiments before writing this.What were some results.
     
    #2 Brewday, Jun 26, 2020
  3. VikeMan

    VikeMan Grand Pooh-Bah (3,067) Jul 12, 2009 Pennsylvania
    Pooh-Bah

    Welcome. Nice article!

    I do have one comment. Reading the section on limiting heat load, it sort of segues into the admonishment about not mashing below 62C, and again mentions heat load, implying that not going below 62C limits heat load. I'd recommend clarifying that point.
     
    #3 VikeMan, Jun 26, 2020
  4. Tuur_Mertens

    Tuur_Mertens Initiate (95) Jun 26, 2020 Germany

    My research is mainly focused on the removal of transition metals (iron, copper, manganese) during brewing. You can find some of the results here (open access): https://www.researchgate.net/profile/Tuur_Mertens/research
    Or my first scientific article here (subscription needed): Assessment of Chelators in Wort and Beer Model Solutions

    When doing an old fashioned step-mash, one could start mashing at around 44 °C (protein rest), traditionally for 15-30 minutes. While certain beer styles might benefit from this, for most beers this will be unnecessary (because of the well-modified malts of today) and it will just be adding unneeded heat load. Even at 40 °C, (mash) oxidation will happen much quicker than at room temperature, so skipping this step might save the mash from added oxidation.

    Possibilities of reducing the thermal load are:
    • Application of the infusion mashing technique (in-stead of decoction mashing)
    • Reduction of the heating time of the wort before boiling
    • Reduction of the boiling time
    • Reduction of the temperature during boiling and high temperature holding periods
    • Reduction of the filling and rest time of the whirlpool
    • Reduction of the wort cooling time
     
    #4 Tuur_Mertens, Jun 30, 2020
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  5. VikeMan

    VikeMan Grand Pooh-Bah (3,067) Jul 12, 2009 Pennsylvania
    Pooh-Bah

    Thanks for the reply. I thought that might be what you were getting at. My suggestion was/is to perhaps explain (in the article) what heat load means and why having less (and/or shorter) steps reduces it.
     
    #5 VikeMan, Jun 30, 2020
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