I was reading a bit of Ray Daniels 'designing great beers' book last night and noticed that he warned against the possiblity of sulphur compounds being formed by large late additions of the hops.
Currently after switching the boiler off i turn on the IC and put the lid on, am i risking getting these unpleasant compounds in my beer, should i leave the lid off until the wort has cooled to say 80 C or so where evaparation is significantly reduced and chances of microbial contamination still low and then put it on, what you do when cooling (now that i think about it most pics of people cooling their wort shows the lid off, is this for the purposes of the photo or do people leave them off during the initial part of cooling).
lid on while chilling the wort??
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BarrowBoy
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steve_flack
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delboy
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steve_flack
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delboy
i think he does but i haven't got the book to hand right now.
A quick google though throws up one or two links to info like the one below.
3-(4-Methylpent-3-enyl)thiophene has been detected by various investigators in hop oil (see A. Suggett, M. Moir, J. C. Seaton, Proceedings of the European Brewery Convention Congress, Berlin, 1979, pages 79-89; T. L. Peppard, J. A. Elvidge, Chem. & Ind. 1979, pages 552-3; S. Araki, Y. Butsugan, Bull. Chem. Soc. Japan, 56 (1983), pages 1446-9 and J. A. Elvidge, S. P. Jones, J. Chem. Soc. Perkin I, 1982, pages 1089-94). In the last publication the compound is described as a "pungent oil". Suggett and his coworkers, who first detected this and some other sulphur compounds in hop, report that they give an undesirable flavour when added to beer.
linky
A quick google though throws up one or two links to info like the one below.
3-(4-Methylpent-3-enyl)thiophene has been detected by various investigators in hop oil (see A. Suggett, M. Moir, J. C. Seaton, Proceedings of the European Brewery Convention Congress, Berlin, 1979, pages 79-89; T. L. Peppard, J. A. Elvidge, Chem. & Ind. 1979, pages 552-3; S. Araki, Y. Butsugan, Bull. Chem. Soc. Japan, 56 (1983), pages 1446-9 and J. A. Elvidge, S. P. Jones, J. Chem. Soc. Perkin I, 1982, pages 1089-94). In the last publication the compound is described as a "pungent oil". Suggett and his coworkers, who first detected this and some other sulphur compounds in hop, report that they give an undesirable flavour when added to beer.
linky
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mr bond
Lid on here.
Some times i Think we can get carried away with minor stuff that may be a problem to commercial brewers that has been published and spread around HB communities.HSA as an example.It exists and is possible, but how many of us have actually had an issue with it?
Thats my 2c worth any way.
dave
Some times i Think we can get carried away with minor stuff that may be a problem to commercial brewers that has been published and spread around HB communities.HSA as an example.It exists and is possible, but how many of us have actually had an issue with it?
Thats my 2c worth any way.
dave
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delboy
Agree that this is probably minutae, but at the same time im glad that its been confirmed to me that im doing the same as most people (ie lid on when cooling).
The reason it rang a bell with me was because i have had a few brews that suffered from sulphurous tastes (one of which went down the drain). One of the things they had in common was a large late hop addition, that said there is so many other variables that there is no way i could blame it on this alone.
The reason it rang a bell with me was because i have had a few brews that suffered from sulphurous tastes (one of which went down the drain). One of the things they had in common was a large late hop addition, that said there is so many other variables that there is no way i could blame it on this alone.
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anomalous_result
Do you think that this, almost excess of information is why some are put of AG? they think that they need to worry about so much when in fact, when starting out, this may not need be of particular concern.mr bond wrote:Some times i Think we can get carried away with minor stuff that may be a problem to commercial brewers that has been published and spread around HB communities.HSA as an example.It exists and is possible, but how many of us have actually had an issue with it?
I say they and I mean I. There is so much info on here it's almost overwhelming, almost hard to distill it into the minimum requisite for homebrew as I perhaps don't understand the very basics (sits patiently for certain reprints).
Although your site DaaB, the fact that beer exists and the fact that Beyonce and Shakira did a video together remain the three strongest arguments I can think of for the existence of God.
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mr bond
Possibly so...anomalous_result wrote:
Do you think that this, almost excess of information is why some are put of AG? they think that they need to worry about so much when in fact, when starting out, this may not need be of particular concern.
I say they and I mean I. There is so much info on here it's almost overwhelming, almost hard to distill it into the minimum requisite for homebrew as I perhaps don't understand the very basics (sits patiently for certain reprints).
.
I cut my teeth on extracts and always thought of AG as an arcane art...until I went to a demo and had it demystified.All the reading/study was great ,but the practical experience made it seem simple.
It really is a simple process that will make great beer.much of the technical aspects/science of brewing is great to know ,but a lot of it bears little relevance to producing say a good pale or bitter.
Correct malt choice, hops and yeast with attention to ferm temp and most importantly sanitation will yield a very tasty beer.
many people have lots of shiny bling as well which is nice if you can afford it.My brewery is an absolute budget basic model,but i still churn out great beers.
Dave
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delboy
Very true, i would guess virtually everyone on this forum thought that before actually doing it that AG was a lot more complex and difficult than it actually is.mr bond wrote:Possibly so...anomalous_result wrote:
Do you think that this, almost excess of information is why some are put of AG? they think that they need to worry about so much when in fact, when starting out, this may not need be of particular concern.
I say they and I mean I. There is so much info on here it's almost overwhelming, almost hard to distill it into the minimum requisite for homebrew as I perhaps don't understand the very basics (sits patiently for certain reprints).
.
I cut my teeth on extracts and always thought of AG as an arcane art...until I went to a demo and had it demystified.All the reading/study was great ,but the practical experience made it seem simple.
It really is a simple process that will make great beer.much of the technical aspects/science of brewing is great to know ,but a lot of it bears little relevance to producing say a good pale or bitter.
Correct malt choice, hops and yeast with attention to ferm temp and most importantly sanitation will yield a very tasty beer.
many people have lots of shiny bling as well which is nice if you can afford it.My brewery is an absolute budget basic model,but i still churn out great beers.
Dave
Also i would agree that fantastic beers can be made without getting embroiled in the science of brewing in much the same way that someone can boil or fry an egg and not have a requirement to understand the various chemical reactions that occur during the protein denaturation that cases an egg to harden or fry.
I think thats one of the great things about this hobby you can get stuck in and brew great beers without getting embroiled in the science, or if you are a bit more of an anorak you can delve deeper into the whole process (horses for courses).
That said without enquiring minds trying to better understand the process we would still probably be leaving bowls of soaked barley open to the air in the hope that spontaneous fermention would occur or stirring our worts with the familys magical wooden spoon which summons the brewing gods
.