Jonathan, I would like to know how you missed the score on the exam with that style. Were your comments and descriptions different from the proctors' or what?
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Perfect! Now I know. Thanks SteveNow I'm curious. Was there a specific question you wanted to ask?I want to know what melanoidins taste like. Denny won't tell us.
A list from Designing Great Beers, by Ray Daniels:
"Chocolate, Rye bread, Musty, Violets, Buttery, Burnt, Toasted, Fruity aromatic, Rose perfume, Rock candy, Caramel, Bready, maple syrup, Burnt protein, Sweet"
I'm a helper.
Who cares what it tastes like as long as the numbers work out.I'm doing a triple decoction pilsner this weekend. It will have an estimated 47 International Maillard Units and will be hopped with 35 FWH units and 9 Whirlpool Hop Units. I also just got my new dissolved oxygen extractor in from Northern Brewer and I'm hoping to get my HSA units to under 3.6. Wish me luck!
I hope it tastes great, and is less filling!
Not speaking about an analysis, though an analysis at periodic intervals during a decoction would certainly contribute to the findings.I'm not, but I have no scientific background to offer any data collection evaluations except for my taste receptors. I would be interested to see the lab differences in decoction vs non decoction data.
I'm talking about active fluorescence tests conducted during a decoction which would tell you about the color change (browning), maillard reactions (if any) and caramelization (if any) occurring during the decoction.
Obviously there's no tests to detect "maltiness".. you could also reword the question to "What does a decoction contribute to a beer?"
Why would a bunch of brewers be so opposed to such an experiment?
Yup, 2nd batch I ever made, blanked out momentarily and hit the floor! Never did that again!Sticking your face in the fermenting bucket isn't a good idea either, a good wiff of co2 will knock you on your a$$, literally takes your breath away:)
I learned that the hard way when I thought I'd smell the dry hop residue in my Speidel after kegging. Ooof!