From the HBD Archive
From: (Carlo Milono)
Subject: Brewing Variables
Date: 1992-03-03 16:15:57 GMT

There are several aspects of brewing that are escaping me, and I would
love to understand the process better.

If I take the exact same ingredients and in the same proportions, I notice
that there are many ways to manipulate the final product. In some cases,
the body and perceived alcohol content differ widely.

Here are some of the topics I'd like to understand:

1) Affect of thin vs. thick mash
- different enzymes are activated (like pH changes??)
2) Affect of single step (~153F) vs. Step vs. Decoction
- Acid Rest->Protein Rest->Starch Conv. (depends on type of malt
and style, but what are the processes?)
3) Attenuative Yeasts vs. Unattenuative
- some can't ferment the more complex sugars (sweetness or body?)
(which yeasts are which, and are some more than others within
a category?)
4) Variables to increase/decrease fusel alcohols and/or esters
- is there a relationship between these two? (re: trub removal)

I realize that I've gotten close to answering my own questions, but I feel
my knowledge isn't enough. I want to be able to change the mechanical
steps to match particular styles, and ingredients alone are not enough.


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