[klickitat jim]

Hear hear! Until I knew what TBI was my beer only scored 45 points.

[Big Monk]

Hear hear! Until I knew what TBI was my beer only scored 45 points.

Do you Boil hard?

[HoosierBrew]

TBI?  I think the use of acronyms without definition come across as pretentious and divisive.  You can't assume everybody knows what the heck you're talking about.  When I first started reading the LODO thread, I was very turned off by all of the SMB, BtB, etc.  It's almost like you need to be "in the know" or part of some clique to even gain access to the info.  Not very helpful, IMO (in my opinion).   

SG, OG, FG, ADF, IBU, ABV, SRM, WY, WL, SS, EKG. FWIW, the tip of the iceberg here. Not exactly unprecedented.

[klickitat jim]

Hear hear! Until I knew what TBI was my beer only scored 45 points.

Do you Boil hard?

Dewy Cox hard!

[riceral]

Acronyms are everywhere, and 99% of the time I don't even make them up Take for example LODO. Hate the term and you will have NEVER see me use it! 

The link to what TBI( and TBA) is was like the 4th post in this thread.
But here it is again, cheers.

Thermal stress is placed on wort, more heavily so on long, excessively turbulent boils, resulting in excessive darkening of wort and may well impact malt flavor. Where advice used to be to target 10-15% evaporation, well under 10% evaporation may well ward off these effects. FWIW I get 7-8% evaporation.


Edit -   http://www.lowoxygenbrewing.com/uncategorized/low-oxygen-boiling/

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Thank you for the explanation.

Working in medicine and with a background in emergency medicine, I thought TBI stood for traumatic brain injury! I drew a link between beer and traumatic brain injury but couldn't see how boil temperatures had anything to do with it.

[denny]

I've read that a good boil really looks more like a simmer vs a volcano.


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+1 - though I will say that it doesn't really matter except for your evaporation rate calculation 9and possible scortching if it gets insanely hot). You really can't boil too hard. The boil won't get hotter than 212 (depending on your elevation obviously). A gentle roiling boil will give you everything you need and save you gas and from having to top off with water at the end. On my 14 gallon kettle I can get the wort about a half inch from the top of the kettle and boil for 90 minutes without having a boil over (well, mostly.) Just got to gently feather that gas regulator.

It does matter.  TBI is very real.

TBI?  I think the use of acronyms without definition come across as pretentious and divisive.  You can't assume everybody knows what the heck you're talking about.  When I first started reading the LODO thread, I was very turned off by all of the SMB, BtB, etc.  It's almost like you need to be "in the know" or part of some clique to even gain access to the info.  Not very helpful, IMO (in my opinion).   

TBI=Texas Brewing Inc., AFAIK. 

[bayareabrewer]

Hear hear! Until I knew what TBI was my beer only scored 45 points.

I routinely got feedback that by beers needed to be loaded with more sulfur on my scoresheets

[denny]

Hear hear! Until I knew what TBI was my beer only scored 45 points.

 

[mabrungard]

After spending a few minutes reviewing what TBI and TBA are, it is very apparent that this is a well known effect in the big boy breweries. Extended or intense boiling can actually "pre-damage" the wort and make the resulting beer age quicker.

At the homebrew level where we probably keep our beer cooler and consume it sooner, this issue may be moot. But to provide your beers with longer shelf life, you do need to consider this. I will definitely be reviewing my practices and be making some changes.

Thanks for bringing this up, gentleman.

[The Beerery]

After spending a few minutes reviewing what TBI and TBA are, it is very apparent that this is a well known effect in the big boy breweries. Extended or intense boiling can actually "pre-damage" the wort and make the resulting beer age quicker.

At the homebrew level where we probably keep our beer cooler and consume it sooner, this issue may be moot. But to provide your beers with longer shelf life, you do need to consider this. I will definitely be reviewing my practices and be making some changes.

Thanks for bringing this up, gentleman.

Accelerated staling is one issue, the others are flavor degradation, increased color pick up, oxidation, etc.

[beersk]

After spending a few minutes reviewing what TBI and TBA are, it is very apparent that this is a well known effect in the big boy breweries. Extended or intense boiling can actually "pre-damage" the wort and make the resulting beer age quicker.

At the homebrew level where we probably keep our beer cooler and consume it sooner, this issue may be moot. But to provide your beers with longer shelf life, you do need to consider this. I will definitely be reviewing my practices and be making some changes.

Thanks for bringing this up, gentleman.

Accelerated staling is one issue, the others are flavor degradation, increased color pick up, oxidation, etc.

Another factor is, if a beer will be consumed within a month of kegging it, does it matter?

[stpug]

After spending a few minutes reviewing what TBI and TBA are, it is very apparent that this is a well known effect in the big boy breweries. Extended or intense boiling can actually "pre-damage" the wort and make the resulting beer age quicker.

At the homebrew level where we probably keep our beer cooler and consume it sooner, this issue may be moot. But to provide your beers with longer shelf life, you do need to consider this. I will definitely be reviewing my practices and be making some changes.

Thanks for bringing this up, gentleman.

I appreciate how you've taken a simple yet obscure mention of an effect in brewing (TBI/TBA); done some quick, preliminary research; and provided some constructive feedback on the topic that's to-the-point.  Thanks for being classy, Martin - it truly shines!

[stpug]

After spending a few minutes reviewing what TBI and TBA are, it is very apparent that this is a well known effect in the big boy breweries. Extended or intense boiling can actually "pre-damage" the wort and make the resulting beer age quicker.

At the homebrew level where we probably keep our beer cooler and consume it sooner, this issue may be moot. But to provide your beers with longer shelf life, you do need to consider this. I will definitely be reviewing my practices and be making some changes.

Thanks for bringing this up, gentleman.

Accelerated staling is one issue, the others are flavor degradation, increased color pick up, oxidation, etc.

Another factor is, if a beer will be consumed within a month of kegging it, does it matter?

Valid point for those that consume kegs in that time frame.  Some kegs I'll finish within a month, some may take a few.  I have experienced degradation in beer quality fairly quickly in some kegs (1 week) while other kegs have held out much longer (many weeks).  The kind of degradation I experience is generally a loss of subtle-but-distinct malt or hop characteristics that are pleasurable in the beer; it's nothing earth-shattering, but it's an overall loss of quality from my standpoint.  I feel that some folks think of this low level of degradation as a "melding" of the beer constituents, and perceive it as a good thing (which it may very well be to their palate).  We all perceive things differently and that's why homebrewing is so cool! 

[The Beerery]

After spending a few minutes reviewing what TBI and TBA are, it is very apparent that this is a well known effect in the big boy breweries. Extended or intense boiling can actually "pre-damage" the wort and make the resulting beer age quicker.

At the homebrew level where we probably keep our beer cooler and consume it sooner, this issue may be moot. But to provide your beers with longer shelf life, you do need to consider this. I will definitely be reviewing my practices and be making some changes.

Thanks for bringing this up, gentleman.

Accelerated staling is one issue, the others are flavor degradation, increased color pick up, oxidation, etc.

Another factor is, if a beer will be consumed within a month of kegging it, does it matter?

As I said accelerated staling is 1 issue, there are more that I listed. The beer is the sum of all parts. 

We were able to easily identify boiling differences in the raw post boil wort immediately..Let alone the other things.

[klickitat jim]

http://cloud.tapatalk.com/s/588a755b6b7ff/j.2050-0416.2011.tb00508.x.pdf%3Bjsessionid%3DE0B8EC321B494EF6CF5EEC024F972FA9.f03t01

Glad I Googled this TBA stuff. I will hold off on buying a flash pasteurization setup