FORUM ON BEER, HOMEBREWING, AND RELATED ISSUES
Digest Janitor: pbabcock at hbd.org
***************************************************************
OCTOBER'S HOME BREW DIGEST BROUGHT TO YOU BY:
Ypsilanti Brewing Company
Visit them at http://www.ypsilantibrewing.com/
Support those who support you! Visit our sponsor's site!
********** Also visit http://hbd.org/hbdsponsors.html *********
DONATE to the Home Brew Digest. Home Brew Digest, Inc. is a
501(c)3 not-for-profit organization under IRS rules (see the
FAQ at http://hbd.org for details of this status). Donations
can be made by check to Home Brew Digest mailed to:
HBD Server Fund
PO Box 871309
Canton Township, MI 48187-6309
or by paypal to address serverfund@hbd.org. DONATIONS of $250
or more will be provided with receipts. SPONSORSHIPS of any
amount are considered paid advertisement, and may be deductible
under IRS rules as a business expense. Please consult with your
tax professional, then see http://hbd.org for available
sponsorship opportunities.
***************************************************************
Contents:
Re: Mash termperatures (Kevin Elsken)
Re: Cold Conditioning a wit ("Elston Gunn")
* * * * * * * * * * * * * * * * * * * * * * * * * * * * *
* The HBD Logo Store is now open! *
* http://www.hbd.org/store.html *
* * * * * * * * * * * * * * * * * * * * * * * * * * * * *
* Beer is our obsession and we're late for therapy! *
* * * * * * * * * * * * * * * * * * * * * * * * * * * * *
Send articles for __publication_only__ to post@hbd.org
If your e-mail account is being deleted, please unsubscribe first!!
To SUBSCRIBE or UNSUBSCRIBE send an e-mail message with the word
"subscribe" or "unsubscribe" to request@hbd.org FROM THE E-MAIL
ACCOUNT YOU WISH TO HAVE SUBSCRIBED OR UNSUBSCRIBED!!!**
IF YOU HAVE SPAM-PROOFED your e-mail address, you cannot subscribe to
the digest as we cannot reach you. We will not correct your address
for the automation - that's your job.
HAVING TROUBLE posting, subscribing or unsusubscribing? See the HBD FAQ at
http://hbd.org.
LOOKING TO BUY OR SELL USED EQUIPMENT? Please do not post about it here. Go
instead to http://homebrewfleamarket.com and post a free ad there.
The HBD is a copyrighted document. The compilation is copyright
HBD.ORG. Individual postings are copyright by their authors. ASK
before reproducing and you'll rarely have trouble. Digest content
cannot be reproduced by any means for sale or profit.
More information is available by sending the word "info" to
req@hbd.org or read the HBD FAQ at http://hbd.org.
JANITORs on duty: Pat Babcock (pbabcock at hbd dot org), Jason Henning,
and Spencer Thomas
----------------------------------------------------------------------
Date: Tue, 07 Oct 2008 23:03:38 -0400
From: Kevin Elsken <littleboybrew at verizon.net>
Subject: Re: Mash termperatures
Darrell G. Leavitt wrote:
> Kevin;
> If you don't mind speculating: what do you think that the final %alc
> would be had you step mashed the first batch, ie #85. That is, would
> there be a benefit to a second rest in the 155-158F range, in terms of
> final yield?
>
>
>
Darrell:
I am no expert in mash kinetics. I would refer you several excellent
posts by the eponymous -S (Steve Alexander). See HBD #4750 of
30-Mar-2005 and #4753 on 03-Apr-2005, among others.
If I understand things correctly (dicey, I know), raising the temp would
release additional starches. At that point in the mash the beta amylase
enzyme would be mostly denatured, allowing the alpha amylase enzyme to
convert the strach to a dextrin. This makes the wort less fermentable,
not more.
FYI, I did do mash-out on both mashes.
Kevin
------------------------------
Date: Thu, 9 Oct 2008 17:58:45 -0500
From: "Elston Gunn" <elston_gunn at comcast.net>
Subject: Re: Cold Conditioning a wit
After it reaches terminal gravity, do you rack it to a new vessel for cold
conditioning?
------------------------------
End of HOMEBREW Digest #5431, 10/09/08
*************************************
-------
