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Topics - The Rabid Brewer

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All Grain Brewing / Alcohol Bitterness
« on: October 06, 2010, 01:21:46 AM »
From an unrelated thread:
Alcohol has a hotness and a bitterness when young.  ...  If you want to know what alcohol bitterness tastes like, take a light lager and add some vodka to it.
I'm not talking about warming mouthfeels or solventy fusels, which obviously exist and on which we most certainly agree.  I'm talking one of the five basic tastes.  Test it for yourself.  It's exactly like a spiked beer session.  It's what I tasted during such a session.  Add ethanol to a light lager.  Compare before and after. Try it; you'll see.  Look for the mouthfeel, but also look for the taste.

I'm not doubting your opinion on this, just interested in what other people have to say.

Also, a question: could it have been the vodka imparting the bitterness and not the ethanol? Some vodkas are more bitter than others (e.g., Stolichnaya and Jewel of Russia.) A Russian friend claims this is a more authentic characteristic of vodkas that he's familiar with in Russia. Have you done this with pure ethanol or just vodka?

All Grain Brewing / Mash ppm in = Mash ppm out?
« on: October 03, 2010, 10:44:15 PM »

Any references as to how much of the minerals in the mash water make it to the kettle?

To a first order, ppm in = ppm out.

However, there are certain other factors involved such as the precipitation of Ca by HCO3.

Also, will the grain retain water but not minerals such that the mash water out has a higher ppm? Or is it just the opposite in that the grain retains minerals and not water making the mash water out have a lower ppm?


I ended up with an extra “Farm to Table” special session ticket for Friday night.

This is NOT a general admission ticket, you also need one of those, but it does grant you access to the special pavilion where you can:

Enjoy small plates and craft beer pairings and engage in meaningful discussions with farmers, chefs and brewers, who share similar philosophies on choosing specific ingredients to enhance their products. Discover how much local foods have in common with craft beer from small and independent breweries.

This session runs 5:30 – 9:00 on Friday and is Sold Out (as is the only other session on Thursday.)

Selling at face value of $50.


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