FORUM ON BEER, HOMEBREWING, AND RELATED ISSUES
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Contents:
beta glucanase rest (question) ("Darrell G. Leavitt")
Coffee Beer ("Mike Koenig")
Coffee beer ("Spencer W. Thomas")
a~c~o~m~p~l~i~a $0.59 (Wiggins)
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Date: Fri, 24 Oct 2008 08:55:55 -0400 (EDT)
From: "Darrell G. Leavitt" <leavitdg at plattsburgh.edu>
Subject: beta glucanase rest (question)
Brewing a Rye Hefe this morning, and I overshot the temperature for beta
glucanase. I believe that range is 95-104 F (from Fix and Fix, 1997).
My temp was 120F. So I used some ice and got the temp down in about 20
minutes.
Here is my question: Is beta glucanase denatured at that temperature?
(120F). After dropping to 100, or so, I let it sit 20 minutes then
boosted to 144F.
Happy Brewing!
Darrell
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Date: Fri, 24 Oct 2008 11:02:42 -0400
From: "Mike Koenig" <koenig.mike at gmail.com>
Subject: Coffee Beer
Glyn is asking about putting hazelnut coffee into a beer, which offers
me the perfect
opportunity to de-lurk (been reading the digest since the mid 90's)
I roast my own coffee, so this is one subject I can certainly offer
some advice.
Whatever you do DO NOT put any sort of flavored coffee in your beer.
Flavor gets added by soaking the beans in oily flavoring components,
which probably
won't be too good for head retention, your brewing equipment, or your
taste buds.
Those same artificial flavors contribute some really weird tastes at
low levels.
My mother-in-law once put flavored coffee in my grinder, it took me
over a week to get
rid of the weird taste - now flavored coffee is not allowed within 50
feet of the house.
If you are trying to get close to the stuff you had at GABF, I would
recommend finding
a local cafe that gets fairly fresh roasted coffee (roasted within a
few weeks). Coffee stales
quickly, mostly via oxidation, and the stale flavors are not so nice
for your beer either.
Mike
Montville, NJ
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Date: Fri, 24 Oct 2008 12:43:50 -0400
From: "Spencer W. Thomas" <hbd at spencerwthomas.com>
Subject: Coffee beer
Mike Koenig has some good tips for adding coffee to beer.
I would add one more:
Do NOT boil the coffee! There's no better way to extract all sorts of
nasty flavors than boiling it.
In fact, coffee flavor suffers if the grounds are steeped longer than a
couple of minutes, so I would brew some very strong coffee (or even
better, espresso), and add it to the pot as you're chilling. For the
finest control over the coffee flavor, you might consider adding it to
the secondary or at bottling time.
If you don't have an espresso maker, for under $30, you can get an
Aeropress coffee maker (http://snipurl.com/4nzf6 [www_amazon_com]). It
makes espresso-like coffee in 30 seconds. I use it when I'm traveling
to make coffee in my hotel room, for example.
=Spencer in Ann Arbor, MI
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Date: Fri, 24 Oct 2008 21:59:28 +0100
From: Wiggins <director at pram.ru>
Subject: a~c~o~m~p~l~i~a $0.59
v*i.a*g.r*a - http://sonrace.com
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End of HOMEBREW Digest #5436, 10/24/08
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