HOMEBREW Digest #6016 Fri 15 March 2013
FORUM ON BEER, HOMEBREWING, AND RELATED ISSUES
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Contents:
re: Iron in Beer ("\\-s@roadrunner.com")
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Date: Fri, 15 Mar 2013 06:05:45 -0400
From: "\\-s at roadrunner.com" <"\\-s"@roadrunner.com>
Subject: re: Iron in Beer
Iron may well have a positive effect on foam quality (several metals do)
but above even 1 or 2 ppm, it's likely to have a negative impact on
flavor, and a very negative impact on oxidaton in the mash. Bamforth
wrote about the oxidation impact in JIB, and the flavor of a few ppm of
iron on beer should be apparent to anyone who has tasted beer made with
high iron well water.
0.5pp to 2ppm is the taste threshold range for iron. Various regulatory
agencies prefer an upper bound from 1-2ppm.
Cobalt stabilizes foam nicely - however it's toxic, as one Canadian
brewery found out in the 1960s after killing customers.
If anyone cares to dive through the archives, there was a long and
inconclusive discussion by Chad Stevens ~9-10 years ago, and I believe
that extracting some of the gums from flax seed was suggested as a
viable approach.
In any case a little, raw barley or wheat in the mash is a better idea
than adding iron.
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End of HOMEBREW Digest #6016, 03/15/13
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