« on: July 20, 2016, 04:35:26 PM »
If you go to Right Proper in DC, they have a "Who is Bert Grant" bumper sticker on the bar. May be common, but I had never seen it before.
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What I do plan to do and leave in the beer fridge for 6 months or so, to judge the impact on shelf life.
Seems like everyone is missing this point entirely...
It's a lingering malt freshness, Denny. Most German/Czech beers have it as well as some Belgian beers (in my opinion). It's a fresher tasting quality to the malt character. We've been over this!
I'll use this as the opportunity for my monthly plug that I still think a large portion of "it" is just higher sulfur, which cuts through malt sweetness and makes otherwise flabby beers really crisp.Interesting. It's good to have in small amounts in lagers, but other styles, not so much. But it seems weird that simply switching from copper to stainless would lead to sulfur bombs. Hmmm...I think it may also be time to get a stainless chiller.I've been debating it. But I remember one of the brewers here bought and used one recently (homoeccentricus IIRC) after reading the GBF paper and ended up with a pretty sulfury beer or two where he hadn't had that problem before. Seems like a bit of a tradeoff as copper is known to greatly reduce sulfur in beer. Sulfur dissipates but I'd rather not wait on every beer if that proves to be a common thing with SS chillers. Maybe not.
I'd love to concoct an appropriate mix of sulfur (mostly sulfur dioxide with a small touch of hydrogen sulfide) and do a side by side of the same beer with one sample being bubbled with the sulfur mix for a while.
I don't doubt that the long-term antioxidant impact of these chemicals could play a significant role as well, but a fair amount of this really feels like a "spicing" issue to me.
Transition metals such as copper, iron, manganese will act as catalysts for the oxidation reactions
This has been a topic of discussion in the Brewtan thread on the Brews-Bros. forum.