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An ESB might be the wrong style for this. Malts kilned to 3+ lovibond have little of the compound left according to what Ricardo Fritche presented on the AHA web session. A Helles or Pils would be the beer to test it on.
Quote from: hopfenundmalz on October 04, 2018, 01:30:43 pmAn ESB might be the wrong style for this. Malts kilned to 3+ lovibond have little of the compound left according to what Ricardo Fritche presented on the AHA web session. A Helles or Pils would be the beer to test it on.Which compound do you mean?
LOX.
Thanks. Maybe I should brew more with pale ale malt.
Quote from: tommymorris on October 04, 2018, 02:06:29 pmThanks. Maybe I should brew more with pale ale malt. I recall Brulosophy did a test between Pils and Pale malt in the same recipe and no one could tell the difference. Who knows that may not be a bad way to go. Sent from my iPad using Tapatalk
Quote from: The Beerery on October 04, 2018, 01:53:16 pmLOX.Main component of rocket fuel. Liquid Oxygen. Paul
Quote from: BrewBama on October 04, 2018, 02:17:36 pmQuote from: tommymorris on October 04, 2018, 02:06:29 pmThanks. Maybe I should brew more with pale ale malt. I recall Brulosophy did a test between Pils and Pale malt in the same recipe and no one could tell the difference. Who knows that may not be a bad way to go. Sent from my iPad using TapatalkIt wpould depend on a beer. Might not be detectable in a pale ale or IPA, but likely could in a pils, helles, or something light.
Quote from: denny on October 04, 2018, 02:28:07 pmQuote from: BrewBama on October 04, 2018, 02:17:36 pmQuote from: tommymorris on October 04, 2018, 02:06:29 pmThanks. Maybe I should brew more with pale ale malt. I recall Brulosophy did a test between Pils and Pale malt in the same recipe and no one could tell the difference. Who knows that may not be a bad way to go. Sent from my iPad using TapatalkIt wpould depend on a beer. Might not be detectable in a pale ale or IPA, but likely could in a pils, helles, or something light.Here it is. Looks like it was a Cal Common. http://brulosophy.com/2017/08/28/grain-comparison-pale-malt-2-row-vs-pilsner-malt-exbeeriment-results/Sent from my iPad using Tapatalk
Quote from: Hersey on September 30, 2018, 08:00:28 amInteresting, I thought a more rigorous boil was desired. I'll have to turn my burner down and give it a try.The idea of a long, vigorous boil was to drive off DMS. In fact, it takes at least 30 minutes on heat to convert the DMS precursor, SMM, into DMS, after which just a few minutes of an open boil with lots of rolling and bubbling will drive it off. BUT. It is very rare today to find a malt that contains the precursor, although it was common in the palest Pilsner malts decades ago, whence the old advice. For all other purposes you can keep the lid mostly on, allowing you to reduce the heat, and just maintain a simmer providing the good rolling circulation which you need to coagulate protein and well utilize your hops. Then lid off and blast it for a bit, there are still other volatiles fo blow off. One trick I like for this is to heat the kettle asymmetrically. This will create a lot of movement and turbulence. (Here's an indicator: if your boil off is under 10%, even as low as 6%, you're probably doing well on the thermal stress. Above that, and especially when you hit 12%, wort will taste stale and get staler faster.) (I had a long brewing hiatus too, in the late 90s to early 00s, and it seemed not much had changed. In the last 10 years, it seems everything we knew has been upended!)
Interesting, I thought a more rigorous boil was desired. I'll have to turn my burner down and give it a try.