Weizenberg
Well-Known Member
What exactly is "thermal stress", and what happens (from a chemistry point of view) that affects the beer?
Have a look at this paper
What exactly is "thermal stress", and what happens (from a chemistry point of view) that affects the beer?
I was after a couple of sentences of summary that the layman could understand , but I'll take a read. ThanksHave a look at this paper
I did do vigorous boils years ago but did not see any noticeable difference in my beers so kept the gentler boil since then
Swings and roundabouts. If you adjust the value in brewfather, it will compensate by getting you to use slightly less sparge/mash water, which extract slightly less sugar and lead to a slightly reduced efficiency and a slightly lower OG wort. I would put money on the fact you wouldn't be able to tell the difference, but you can compensate for this by adjusting your efficiency/adding a little bit more malt to the mash. I don't know what's more expensive - the extra malt or the extra electricity.Hi I started with gentle boils but my boil off wasn't as much as brewfather estimated.
I have since upped to a stronger rolling boil and have the expected boil off. I guess its laziness on my part and perhaps I should have adjusted the boil off value rate in brewfather?
buddsy
I was after a couple of sentences of summary that the layman could understand , but I'll take a read. Thanks
The tricky bit is that you need to balance evaporation of unwanted compounds and protein coagulation vs thermal load.Hi I have not read up on thermal stress yet but am I on the right track of limiting the power to give a more gentle boil rather than a vigorous rolling boil because thats what I have done for years I do not let it boil too vigorously and do not use full power, it also limits the boil off amount too.
Please correct me if I am on the wrong track
How do you accurately measure this? Most thermometers in use aren't accurate to fractions of a degree (you may have better kit). How do you achieve 101C (ie, above boiling point) - do you use some kind of pressure-retaining setup, or do the additional sugars etc in the wort raise the boiling point over 100C?For my homebrew setup, I've settled for 101C in the intense phase (lid on), 99C during the rest (lid on), then 101C for the last, flameout, phase (lid off).
I'm wondering what the difference in perceptible flavour is if you compare a hard boil (with maillard reactions) vs a gentler boil with a higher proportion of malt, or higher amount of more-roasted grains. I would expect the extra flavour from maillard componds to be slight (but still perceptible), whereas an extra few hundred grams of roasted/crystal/darker malts do make a lot of difference in the final beer.Ps I do not do big beers often that need Maillard so to me it is not something I miss and I just get my taste from the malts I use in those styles but I do understand that longer boils and for the words of thickening the beer may add to some styles(like a chef boiling down the juices to impart stronger flavours).
100% this.Whatever the individual preferences, thermal load has a noticeable effect on flavour -- which is how I understood the question in this thread.
I mostly do Helles and Dunkel, with the occasional Pils and Wheat beer (although I do an ale as well, it's really a mutt between a Munich Dunkel and an Old English Ale. 7.5% ABV, 100% Nelson Sauvignon hops - The Disdsbury Old Ale (DOA) )How do you accurately measure this? Most thermometers in use aren't accurate to fractions of a degree (you may have better kit). How do you achieve 101C (ie, above boiling point) - do you use some kind of pressure-retaining setup, or do the additional sugars etc in the wort raise the boiling point over 100C?
How would this be possible.Well it isn't about, reducing DMS more on the precursor of SMM leading up to the boil. The way science is taking us is towards brewing with none malted grain we wont have to worry about DMS.
From what I have read the SMM comes from the malting process. For a few years now the researchers have been experimenting with unmalted barley. Why? Along with the boil the malting process relies on high energy use. Seems odd that a low cost, high volume commodity attracts ways to reduce energy only explanation is the carbon footprint.How would this be possible.
A lot of brewers will just park in one camp or the other and won't be budgedI have read most of this thread but haven't found any discussion on what I was looking for.
My next beer will be the majority pilsner malt, but I want to try the Floor-Malted type. Not sure if I should step-mash it and/or boil for 60 mins instead of my usual 30. All my best beers to date have had a 30 minute boil and much more flavour.
Has anyone brewed with Floor-Malted malts and boiled for 30 mins?
I believe it arrived in the UK shortly before Christmas at The malt miller in homebrew sachets.Never heard of it to be fair lol
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