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Author Topic: Joe Williams from UC Davis discusses HSA  (Read 3625 times)

Offline dmtaylor

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Re: Joe Williams from UC Davis discusses HSA
« Reply #15 on: November 04, 2021, 02:47:33 pm »
Post isn%u2019t showing up DMTaylor

That was on purpose.  I's basically saying, I was going to say something, then decided not to say something, and letting you know that I was going to say something but then decided not to say something.

And now, I know that you know that I know something that you know I won't say anything about.

 ;D
« Last Edit: November 04, 2021, 02:49:59 pm by dmtaylor »
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Offline BrewBama

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Re: Joe Williams from UC Davis discusses HSA
« Reply #16 on: November 04, 2021, 02:52:48 pm »
Teig is like a grey mud. It’s a tell tale sign of mash oxidation.

I got it a while back. Not pretty.


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Offline denny

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Re: Joe Williams from UC Davis discusses HSA
« Reply #17 on: November 04, 2021, 03:11:18 pm »
Teig is like a grey mud. It’s a tell tale sign of mash oxidation.

I got it a while back. Not pretty.


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I think I've seen it once or twice over the course of 586 batches, so not common.
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Re: Joe Williams from UC Davis discusses HSA
« Reply #18 on: November 04, 2021, 04:05:33 pm »
If you aren't recirculating with a pump, it definitely won't accumulate.

Offline Bilsch

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Re: Joe Williams from UC Davis discusses HSA
« Reply #19 on: November 04, 2021, 04:48:50 pm »
If memory serves there was some guy here who said these same things way back when. He was run out on a rail.

Just to clear things up (once again!) he was banned because of his delivery, not the message. I understand you constantly feel the need to stir the pot on this, but you weren't a moderator receiving daily complaints about "his" conduct and constant bickering with other forum members.

  Rock --> Moderators <-- Hardplace

And, if this thread gets locked it will be because it was derailed -- not because of its message.

Well I for one didn't mind his delivery style and because of that managed to learn a lot from him.

You may see this post as off topic but in my opinion this subject will always be connected to the person that dropped it here first.

Offline hopfenundmalz

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Re: Joe Williams from UC Davis discusses HSA
« Reply #20 on: November 04, 2021, 05:56:51 pm »
Teig=Dough

I've seen it in the past.
« Last Edit: November 05, 2021, 03:48:18 pm by hopfenundmalz »
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Offline mainebrewer

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Re: Joe Williams from UC Davis discusses HSA
« Reply #21 on: November 05, 2021, 04:13:04 am »
Prior to adopting lodo techniques, I saw tieg regularly.
Now I don't.
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Offline majorvices

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Re: Joe Williams from UC Davis discusses HSA
« Reply #22 on: November 05, 2021, 06:11:10 am »
Definitely saw it at the Yellowhammer brewhouse (a 20bbl brewhouse from Metal Craft Brand, now a defunct company). That brewhouse has a lot of problems -- that said I was able to win a lot of awards on it. I can't say I ever recall seeing it on any of my homebrews but I have always been one of those that worried about HSA wether I believed it was an actual problem or not. Long before anyone ever talked about "LODO".

Offline lupulus

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Re: Joe Williams from UC Davis discusses HSA
« Reply #23 on: November 05, 2021, 06:58:20 am »
For the yet unaware it's important to mention that late famous homebrewer (and mathematician) George Fix, Ninkasi and AHA distinguished service award winner, discussed HSA in detail in the 90s.


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Offline tommymorris

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Re: Joe Williams from UC Davis discusses HSA
« Reply #24 on: November 05, 2021, 06:59:07 am »
I’m not sure if I have seen it before or not.


Offline jeffy

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Re: Joe Williams from UC Davis discusses HSA
« Reply #25 on: November 05, 2021, 07:19:22 am »
I have seen it in my brewery, but not in a long while.  I did not know it was related to O2 until this thread.  So, thank you.
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Offline Cliffs

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Re: Joe Williams from UC Davis discusses HSA
« Reply #26 on: November 05, 2021, 08:51:01 am »
I have seen it in my brewery, but not in a long while.  I did not know it was related to O2 until this thread.  So, thank you.
Same to me, I see it on most of my brews, I recirc in a BIAB and always thought it was some type of protein


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Offline denny

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Re: Joe Williams from UC Davis discusses HSA
« Reply #27 on: November 05, 2021, 09:04:32 am »
If you aren't recirculating with a pump, it definitely won't accumulate.

I wasn't,  but I did see it a couple times.  But a very small % of the batches I've done.
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Offline beersk

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Re: Joe Williams from UC Davis discusses HSA
« Reply #28 on: November 05, 2021, 09:32:16 am »
Near the end of the podcast, when answering how you can tell if you have too much HSA, the guest mentioned something that sounded like "tea formation". Can someone explain to me what he meant?

Teig formation, the top dough.  I thought that was interesting because I never knew it was related to oxidation.  Apparently it was mentioned here a while back:

https://www.homebrewersassociation.org/forum/index.php?topic=32953.0
Michael Dawson mentioned it in the Decoction Day episode of Brewing TV back in 2011 or whenever that was and I always thought it was spelled Taige, because that's how he pronounced it. Proteins, globumins, etc. in the mash. Related to oxidation? I haven't a clue. It's something I've seen even when I do low o2 brewing, so maybe I'm doing something wrong [probably]. But I doubt it. It seems related to grain more than process. I don't know.

EDIT: And I also figured if it was in my mash that meant that those proteins weren't making it into the boil kettle, which I always figured was a good thing. I always noticed it more when I got especially clear wort into the kettle.
I found this thread for reference. I must've been breaking from the homebrew forums when this was started: https://www.homebrewersassociation.org/forum/index.php?topic=32953.0
« Last Edit: November 05, 2021, 10:23:14 am by beersk »
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Offline Cliffs

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Re: Joe Williams from UC Davis discusses HSA
« Reply #29 on: November 05, 2021, 11:31:31 am »
Near the end of the podcast, when answering how you can tell if you have too much HSA, the guest mentioned something that sounded like "tea formation". Can someone explain to me what he meant?

Teig formation, the top dough.  I thought that was interesting because I never knew it was related to oxidation.  Apparently it was mentioned here a while back:

https://www.homebrewersassociation.org/forum/index.php?topic=32953.0
Michael Dawson mentioned it in the Decoction Day episode of Brewing TV back in 2011 or whenever that was and I always thought it was spelled Taige, because that's how he pronounced it. Proteins, globumins, etc. in the mash. Related to oxidation? I haven't a clue. It's something I've seen even when I do low o2 brewing, so maybe I'm doing something wrong [probably]. But I doubt it. It seems related to grain more than process. I don't know.

EDIT: And I also figured if it was in my mash that meant that those proteins weren't making it into the boil kettle, which I always figured was a good thing. I always noticed it more when I got especially clear wort into the kettle.
I found this thread for reference. I must've been breaking from the homebrew forums when this was started: https://www.homebrewersassociation.org/forum/index.php?topic=32953.0
This was my thinking, and like you, I did get a lot more of the sludge with some malts compared to others. Barke pils and Golden promise give me very little, rahr old world pils and rahr pale ale malt give me a lot


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