Is the OP's recipe considered to be a good Timothy Taylor Landlord clone?
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Yeah, knew this was coming. Very unfortunate. Totally the FDA searching for a problem that doesn't exist. That said ... I have seen my dog get deathly ill from eating several day old spent grain. But I hardly see where this could affect the human food chain.
Lets see, learn to brew well, buy equipment, ingredients, invest a month, pay entry fee, pay shipping, become a judge, attend competition, weasel way into your beers flight, get lucky enough to judge your own beer and pick it out of the group, somehow convince others that it should go to BOS, get on BOS judging panel, convince others your beer is best, accept medal. Or... just go buy a medal.
I don't believe it. If true, that would be revolutionary information. Millions of people have been taught that lager yeast is a different species from ale yeast. Related, but different species.
Hardly revolutionary in biology to reclassify organisms - either deciding that two species are the same or splitting strains into distinct species. It happens all the time. Just look at dogs if you want to see the diversity that can come from a single species. Or humans - some can't digest certain things (like lactose) and some can.
I'm waiting for the finished structure but looks interesting. Wondering if I can adapt one of my raised beds for winter and still have my tomatoes and peppers.
using the simplified research of WikiQuotehttp://en.wikipedia.org/wiki/Nucleate_boilingDNB is the rolling boil we use, so temps from 212+54 = 266F to 212+220 = 432F
DNB is also known as Transition boiling, unstable film boiling, and partial film boiling. For water boiling as shown on the graph, transition boiling occurs when the temperature difference between the surface and the boiling water is approximately 30 °C (54 °F) to 120 °C (220 °F) above the TS. This corresponds to the high peak and the low peak on the boiling curve. The low point between transition boiling and film boiling is the Leidenfrost point.Quotehttp://en.wikipedia.org/wiki/CaramelizationThe conclusion I draw is that carmelization is possible in a boil kettle with a 266F to 432F temp on the kettle surface where the Temps are the highest.
The process is temperature-dependent. Specific sugars each have their own point at which the reactions begin to proceed readily.
Caramelization temperatures Sugar Temperature
Fructose 110°C, 230°F
Galactose 160°C, 320°F
Glucose 160°C, 320°F
Sucrose 160°C, 320°F
Maltose 180°C, 356°F
The caramelization reactions are also sensitive to the chemical environment. By controlling the level of acidity (pH), the reaction rate (or the temperature at which the reaction occurs readily) can be altered. The rate of caramelization is generally lowest at near-neutral acidity (pH around 7), and accelerated under both acidic (especially pH below 3) and basic (especially pH above 9) conditions.
without question Maillard reactions also occur.