The HopUnion varietal book gives typical analyses for almost all domestic (and quite a few foreign) hops.
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Heres a question, why is our malt higher in protein than European malt? Is it that we tend to have a heavier hand with the fertilizer? Or is it strictly a varietal difference?
BTW Vert, I spend the last two days above Telluride. The only mushrooms I saw were growing out of wood. Despite the moisture...perhaps it is just too early?
Actually if you ever look at a bag of malt, there are all sorts of lab result info for that "batch"
That would be me to a T. I can't use B-T-F Iodophor anymore as I can taste it in the proper concentration.
but remember that its an agricultural product maybe a bad season, or bad field?
I let the smoked malt sit a couple of weeks in a paper bag, then used one third of it in Helles bock. I did the same with apple wood and will be serving the second keg of each beer at Oktoberfest.
I'm not entirely sure what the term cohumulone means but i'm off to research that cause you got me thinking and curious.
The taste is rather medicinal with a metallic type edge to it.
These flavors are often described as mediciney, Band-Aid™ like, or can be spicy like cloves. The cause are various phenols which are initially produced by the yeast. Chlorophenols result from the reaction of chlorine-based sanitizers (bleach) with phenol compounds and have very low taste thresholds. Rinsing with boiled water after sanitizing is the best way to prevent these flavors.
Metallic flavors are usually caused by unprotected metals dissolving into the wort but can also be caused by the hydrolysis of lipids in poorly stored malts. Iron and aluminum can cause metallic flavors leaching into the wort during the boil. The small amount could be considered to be nutritional if it weren't for the bad taste. Nicks and cracks ceramic coated steel pots are a common cause as are high iron levels in well water. Stainless steel pots will not contribute any metallic flavors. Aluminum pots usually won't cause metallic flavors unless the brewing water is alkaline with a pH level greater than 9. Shiny new aluminum pots will sometimes turn black when boiling water due to chlorine and carbonates in the water.