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HOMEBREW Digest #5346
HOMEBREW Digest #5346 Mon 16 June 2008
FORUM ON BEER, HOMEBREWING, AND RELATED ISSUES
Digest Janitor: pbabcock at hbd.org
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Contents:
Body and Viscosity (Fred L Johnson)
Re: Sanitizers (Timmy R)
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Date: Mon, 16 Jun 2008 07:14:34 -0400
From: Fred L Johnson <FLJohnson52 at nc.rr.com>
Subject: Body and Viscosity
Thanks to all of you who have contributed to this discussion. I
really overlooked the breadth and complexity of the topic of
mouthfeel, and I'll focus on the idea of measuring body, i.e.,
viscosity. Regarding assigning a value of viscosity to a beer, I am
attempting to do no more than one does when one formulates a recipe
targeting specific IBU, SRM, and gravity values. I don't hear anyone
saying that the probably all actually measure the gravity on beers at
at least a couple of points in the brewing process. Why? Because we
know how different values of these parameters affect the product,
i.e., what we perceive. We probably would measure a lot of other
parameters if we could.
If one could predict the viscosity of a beer, one could formulate/
adjust the recipe to achieve the desired viscosity (body). Predictive
formulas come from experimentally determining the relationship
between variables. If we change variable X, then we can predict what
variable Y will be. And one can't do that unless he measures these.
Why does one hop give more bitterness than another? We only know
because we started measuring things.
Just as we don't measure IBUs or SRM at competitions, so we would not
ordinarily measure the viscosity of the beer at a competition.
However, I would argue that objective measurements of IBUs, SRM, CO2
concentration, viscosity, and any other parameters we usually
evaluate using the instruments of our tongue, eyes, and nose would
not be inappropriate at a competition.
(end of rant)
Fred L Johnson
Apex, North Carolina, USA
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Date: Mon, 16 Jun 2008 06:35:42 -0500
From: Timmy R <homebrewtim at mac.com>
Subject: Re: Sanitizers
I am unfamiliar with One Step but can tell you that I use StarSan for
all my sanitation. I mix up 5 gallons in a plastic bucket using
distilled or RO water and it keeps for a couple months. I also refill
a utility spray bottle off of it and can usually sanitize at least a
couple batches wort of equipment and kegs. I just check the pH
periodically to make sure it is around 3 or less. I've noticed that
provided my equipment going in is clean (I clean with PBW) that the
StarSan will last a long time.
Go to The Brewing Network archive and find the sanitation shows. The
guy from Five Star is interviewed and has some great insight.
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End of HOMEBREW Digest #5346, 06/16/08
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