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Contents:
Re: RE: pre-boil oxidation ("David Houseman")
pre-boil oxidation [SEC=UNCLASSIFIED] ("Williams, Rowan")
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Date: Tue, 01 Dec 2009 06:58:46 -0500
From: "David Houseman" <david.houseman at verizon.net>
Subject: Re: RE: pre-boil oxidation
Oxidation is perceived in beer in a number of forms. Yes there is a wet
cardboard aroma/flavor, but in my experience this is more likely due to post
fermentation oxidation as is some of aged, sherry-like notes from oxidized
alcohols. I believe that hot side aeration (oxidation) may show itself as
reduced shelf-life with either a sherry-like note or more commonly a
dullness and caramel-like character; lack of crispness. Even coconut notes
in darker beers are signs of oxidation. As Bill Rowan says, I'm sure that
there are more qualified chemists than me to provide the details.
David Houseman
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Date: Wed, 2 Dec 2009 13:39:37 +1100
From: "Williams, Rowan" <Rowan.Williams at ag.gov.au>
Subject: pre-boil oxidation [SEC=UNCLASSIFIED]
Upon further reflection regarding pre-boil oxidation, I think
the term Hot Side Aeration or HSA is a bit of a misnomer.
I'm not aware of anyone who actually aerates their mash or
deliberately attempts to add surface air to any part of their
grist before boil. However I'm not saying that it cannot
occur...
I suspect oxidation is virtually unavoidable unless you
brew in a vacuum because any part of the grist or mash
or boil will inevitably have contact with oxygen which,
of course, causes oxidation over time.
I've noticed this difference between the kegged versus
bottled beer of the same batch, over time. The bottled beer
always tends to taste fresher, longer than it's kegged
counterpart. Mind you, the kegged stuff rarely gets
stale at my house!!
Cheers,
Rowan
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End of HOMEBREW Digest #5633, 12/01/09
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