Copy Link
Add to Bookmark
Report
HOMEBREW Digest #5345
HOMEBREW Digest #5345 Sun 15 June 2008
FORUM ON BEER, HOMEBREWING, AND RELATED ISSUES
Digest Janitor: pbabcock at hbd.org
***************************************************************
THIS YEAR'S HOME BREW DIGEST BROUGHT TO YOU BY:
Your Business Name Here
Visit http://hbd.org "Sponsor the HBD" to find out how!
Support those who support you! Visit our sponsor's site!
********** Also visit http://hbd.org/hbdsponsors.html *********
DONATE to the Home Brew Digest. Home Brew Digest, Inc. is a
501(c)3 not-for-profit organization under IRS rules (see the
FAQ at http://hbd.org for details of this status). Donations
can be made by check to Home Brew Digest mailed to:
HBD Server Fund
PO Box 871309
Canton Township, MI 48187-6309
or by paypal to address serverfund@hbd.org. DONATIONS of $250
or more will be provided with receipts. SPONSORSHIPS of any
amount are considered paid advertisement, and may be deductible
under IRS rules as a bsuiness expense. Please consult with your
tax professional, then see http://hbd.org for available
sponsorship opportunities.
***************************************************************
Contents:
mouthfeel and the Journal of American Society of Brewing Chemists (Scott/Linda Bruslind)" <analabor@peak.org>
Body vs. Mouthfeel (David Harsh)
Sanitizers (Tom Puskar)
* * * * * * * * * * * * * * * * * * * * * * * * * * * * *
* The HBD Logo Store is now open! *
* http://www.hbd.org/store.html *
* * * * * * * * * * * * * * * * * * * * * * * * * * * * *
* Suppport this service: http://hbd.org/donate.shtml *
* * * * * * * * * * * * * * * * * * * * * * * * * * * * *
* Beer is our obsession and we're late for therapy! *
* * * * * * * * * * * * * * * * * * * * * * * * * * * * *
Send articles for __publication_only__ to post@hbd.org
If your e-mail account is being deleted, please unsubscribe first!!
To SUBSCRIBE or UNSUBSCRIBE send an e-mail message with the word
"subscribe" or "unsubscribe" to request@hbd.org FROM THE E-MAIL
ACCOUNT YOU WISH TO HAVE SUBSCRIBED OR UNSUBSCRIBED!!!**
IF YOU HAVE SPAM-PROOFED your e-mail address, you cannot subscribe to
the digest as we cannot reach you. We will not correct your address
for the automation - that's your job.
HAVING TROUBLE posting, subscribing or unsusubscribing? See the HBD FAQ at
http://hbd.org.
LOOKING TO BUY OR SELL USED EQUIPMENT? Please do not post about it here. Go
instead to http://homebrewfleamarket.com and post a free ad there.
The HBD is a copyrighted document. The compilation is copyright
HBD.ORG. Individual postings are copyright by their authors. ASK
before reproducing and you'll rarely have trouble. Digest content
cannot be reproduced by any means for sale or profit.
More information is available by sending the word "info" to
req@hbd.org or read the HBD FAQ at http://hbd.org.
JANITORs on duty: Pat Babcock (pbabcock at hbd dot org), Jason Henning,
and Spencer Thomas
----------------------------------------------------------------------
Date: Fri, 13 Jun 2008 21:26:20 -0700
From: "Analysis_Lab (Scott/Linda Bruslind)" <analabor at peak.org>
Subject: mouthfeel and the Journal of American Society of Brewing Chemists
A search of online ASBC Journal articles (www.asbcnet.org) for
'mouthfeel' yields only 3 hits, surprisingly. I was expecting Dr. Karl
Siebert's name all over this topic. Dr. Michael Lewis' (UC Davis)
abstract is below-
Sensory Evaluation of the Mouthfeel of Beer
Susan A. Langstaff, J.-X. Guinard, and M. J. Lewis, Department of Food
Science and Technology, University of California,
Davis, CA
ABSTRACT
The sensory attributes that constitute the mouthfeel of beer were identified
and defined using descriptive analysis procedures. Nine terms were
found to be important in describing the mouthfeel of 30 commercial beers:
sting, bubble size, foam volume, total CO2, density, viscosity, oily
mouthcoat,
astringency, and stickiness. Principal component (PC) analysis indicated
that the first PC was defined by bubble size, sting, and total CO2
(carbonation
attributes) on one hand, and viscosity, density, astringency,
stickiness, and
oily mouthcoat (fullness and afterfeel attributes) on the other. Lager-style
and wheat beers were generally high in carbonation attributes; ales and
Vienna-style beers were of lower intensity. Stouts and barleywines were
characterized by high intensity of fullness and afterfeel attributes along
the first PC.
Keywords: Beer, Mouthfeel, Sensory evaluation, Principal component
analysis
Best regards,
Scott Bruslind
Lebanon, OR
------------------------------
Date: Sat, 14 Jun 2008 10:26:00 -0400
From: David Harsh <dharsh at fuse.net>
Subject: Body vs. Mouthfeel
Greetings-
Several people have discussed this, so I thought I'd throw in my $.02.
Mouthfeel encompasses all non-flavor sensations on the palate during
tasting - such as astringence, creaminess, alcohol warmth,
carbonation, body, etc.
Body represents the "thickness" or viscosity sensed, and is thus a
subset of mouthfeel.
I've probably left out important parts of mouthfeel as I'm writing
this quickly, but the major point I want to make is that mouthfeel
covers all tactile sensations, while body deals with only one aspect.
The desire to equate these with a specific numerical value is
understandable, but as long as we aren't measuring beer color
spectrophotometrically and assigning a numerical score - and we could
mechanically measure head retention as well - I think we should
accept that the lack of a physical measuring method isn't a deal killer.
And do we really want a scoresheet that says "2.2 to 2.5 volumes CO2
expected from the style guidelines, the Volumeizer 2000 <tm>
indicated 2.57, therefore 60% deduction for carbonation"? I don't.
Of course, if we did, we could do away with those pesky judges and
their opinions about beers in competitions.
Dave Harsh BJCP National
Bloatarian Brewing League Cincinnati, OH
------------------------------
Date: Sun, 15 Jun 2008 21:34:58 -0400
From: Tom Puskar <tpuskar at optonline.net>
Subject: Sanitizers
I hope this hasn't been covered too much before, if so point me to the
appropriate threads and how to access the archives.
I used to sanitize exclusively with bleach (Clorox and the like) and have
recently switched to One Step. I have a few questions:
1. How long in advance can a stock solution be made and how should it be
stored? I make up about 3 gallons and consume/discard it for a 5 gallon
batch at prep time and again and bottling time. This stuff ain't cheap!
Can I ,make up more and let it set for a few weeks which is my brewing
schedule.
2. I have one of those pump type bottle sanitizers which squirts solution
into a bottle and lets it drain down. I usually give a bottle about 5
squirts. Is that enough?
3. Does the solution wear itself out? I use about 2 quarts in the
reservoir of the gizmo I described above to cycle through about a case of
bottles (12 oz). is the solution still capable of sanitizing at the end of
a case? I usually change it for each case.
Is there something better than One Step? I've used it on about 5 batches so
far and haven't had any trouble other than making it up each time and then
tossing it out.
Once I drink a bottle of homebrew, I usually rinse it and soak it in a
dilute bleach solution until I have about a case of bottles. Then I wash
them, rinse but not sanitize and then store until needed. Then I rinse in
hot water and sanitize just before use.
Any comments would be appreciated.
Thanks,
Tom in Howell, NJ
------------------------------
End of HOMEBREW Digest #5345, 06/15/08
*************************************
-------
