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Messages - denny

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8341
General Homebrew Discussion / Re: Lid on or off during boil?
« on: October 04, 2013, 07:04:20 PM »
Just perusing the wiki on Maillard reactions, I'd have to say there isn't much of this going on.  The reaction occurs between sugars (plentiful in wort) and amino acids from protein (less plentiful and mostly coagulated early on) and is enhanced by an alkaline environment (wort is acidic).  On the other hand, simple browning of sugars via pyrolysis, aka caramelization, seems likely to be the primary mechanism behind the darkening of wort during boiling.

On the other hand, kilning of malt certainly involves Maillard reactions.  So of course there are plenty of Amadori compounds and other tasty stuff coming into the wort.

For this reason, I don't see boiling as creating a lot of flavor/aroma other than caramelization.

By the way, when I was going to school at Mizzou ther were a couple of profs working on Maillard reaction stuff, Dr. Milton Feather and Dr. Tom Mawhinney.  That tidbit just came to me as I was typing this.

Lennie, caramelization doesn't happen until about 360F or so.  A kettle full of wort can't get much above 215F.  I can't see how you can get caramelization in the kettle.

8342
General Homebrew Discussion / Re: Lid on or off during boil?
« on: October 04, 2013, 03:53:55 PM »
The Harold McGee book is one I need to put on reserve at the library. It is on my list of books to read.

You won't regret it, Jeff.

8343
General Homebrew Discussion / Re: Flaked Oats
« on: October 04, 2013, 03:45:17 PM »
Aren't the quick or instant versions just 'pre-gelatinized' ?  I don't use oats often, so I haven't deciphered a difference with those versions and the regular oats.

Yep.  That's what I go for when I use oats.

8344
General Homebrew Discussion / Re: Lid on or off during boil?
« on: October 03, 2013, 09:08:38 PM »
What comes to my mind is the creation of melanoidins.  The harder the boil the more melanoidins, which means more flavor and color components.  I know this doesn't relate to how much the kettle is covered, but it does relate to 'boiling good and hard FWIW.

Melanoidins do not create flavor, but the reactions that create melanoidins also create flavor.

I am not disputing that. Are there any references so that I can read more on Melanoidins vs Maillard reactions?

I _think_ I recall McGee writing about it in "On Food and Cooking".  I got a lot of my info from a conversation with Randy Mosher.

8345
Other Fermentables / Re: Juice & Strain Method
« on: October 03, 2013, 09:07:29 PM »
Although it can be done, even using a high power juicer is tedious and time consuming.  I think you'd likely burn up a cheaper one if you tried to do too much at once.  Just something to consider.

8346
All Grain Brewing / Re: is vorlauf necessary?
« on: October 03, 2013, 09:00:48 PM »
No empirical evidence to substantiate, but a clearer wort (all other things being equal) will produce a clearer beer faster than a cloudy wort - or so I believe. So, I Vorlauf and even skim break on lighter paler beers. YMMV

I have tested that theory several times and found no correlation between the clarity of the wort and the clarity of the finished beer.

8347
General Homebrew Discussion / Re: Lid on or off during boil?
« on: October 03, 2013, 05:25:13 PM »
What comes to my mind is the creation of melanoidins.  The harder the boil the more melanoidins, which means more flavor and color components.  I know this doesn't relate to how much the kettle is covered, but it does relate to 'boiling good and hard FWIW.

Melanoidins do not create flavor, but the reactions that create melanoidins also create flavor.

8348
Going Pro / Re: So you want to be a brewer
« on: October 03, 2013, 05:23:56 PM »
Jim, I have no idea about the status of the AHA other than it's a non profit.  But that's not the point.  The reason for the "no politics, race, or religion" rule is to help maintain a friendly, civil atmosphere based on our shared love of brewing.

8349
General Homebrew Discussion / Re: Lid on or off during boil?
« on: October 03, 2013, 04:15:28 PM »
Started to type a new thread but I remembered his one and thought I'd extend the discussion.

My question is, do you think a pro setup with the covered kettle and 15% stack, helps to retain malt flavor and aroma compounds better than an open boil?  I used to think boiling good and hard would create the kinds of compounds that smell good but I'm wondering if its the opposite.  Maybe I should be boiling more to the minimum to get rid of SMM, and no more.

SWAG, but I answer no.

8350
Other Fermentables / Re: Using Concentrate - Reusing Off Gas to Carb
« on: October 03, 2013, 04:14:21 PM »
 I assume you're going to add sugar to hit that SG?  Your plan to find a yeast that ferments to that ABV but finishes with sweetness ain't gonna happen....no yeast will produce anything but a very dry cider unless you artificially arrest fermentation.  That's not easy and kinda unpredictable.  You might want to check out Drew's "Everything Hard Cider" book to get some ideas.

8351
Equipment and Software / Re: What is this?
« on: October 03, 2013, 04:09:33 PM »
I do nothing until it gets a lot worse than that, then I scrub with BKF.

8352
Going Pro / Re: So you want to be a brewer
« on: October 03, 2013, 03:22:37 PM »
Guys, this is getting dangerously close to a political discussion.  If you're going to discuss government stupidity, please do it within the context of how it effects beer, not the government itself.

8353
Beer Recipes / Re: Avocado Beer
« on: October 02, 2013, 08:42:39 PM »
learn something new everyday.

I was kinda prepared because my wife is a big believer in this and for years I've been telling her I don't see it working!  So I was aware of these resources already.

8354
Beer Recipes / Re: Avocado Beer
« on: October 02, 2013, 04:31:23 PM »
My experience w/avocados is that they quickly turn black.  Maybe in secondary where the oxygen has been scavenged, but I think your color will be affected.

not that this relates to this particular situation but did you know that if you leave the pit in the avocado it will not turn black? even if you have mashed the avocado, if you then but the pit in the mash it will prevent the black

Myth...disproven by ATK.  Not to mention experience!  You can accomplish the same thing by placing plastic wrap right pon the surface.

Also...http://www.paradisegroveavocados.com/avocado-101/faq/

"Oxidation, which occurs due to air exposure, can cause the fruit of an avocado and/or guacamole to turn brown on the surface. To delay this process, brush it with an acidic agent such as lemon, lime and even orange juice or vinegar, then place it in an air-tight container, cover it with clear plastic wrap and keep it refrigerated until you eat it.

Placing the avocado seed in the guacamole may help maintain the dip's original color because the seed reduces the amount of surface area that's exposed to air, thereby minimizing oxidization. "

http://www.seriouseats.com/2012/01/the-food-lab-the-best-guacamole-avocados-science-browning-ripening.html

"Though there are more than a few old-wives tales claiming that throwing the pit into the bowl will help prevent this from happening, it's a trivial task to prove that this isn't true.

Harold McGee did it in his great book The Curious Cook by leaving two bowls of mashed avocado sit side-by-side, one with the seed placed in it, the other with a seed-sized light bulb stuck into it. Both browned at exactly the same rate."

If Harold McGee says it, you can believe it.

8355
Zymurgy / Re: Zymurgy iphone app?
« on: October 02, 2013, 04:18:10 PM »
Any update on the app and the proposed improvements? I have another long trip coming up and I would love to have offline access.

I got a beta version to test yesterday, but I don't know what the release schedule is.

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