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16 years 10 months ago #13

Hi Hendrix

You seem to have a serious background in yeast metabolism! Do you know of any online resourses where I can learn more (I have a good background in biological chemistry so wouldn't be scared of by a bit of science!)

Shaun

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16 years 10 months ago #14

"shaunhooke":2t4puo73 wrote: Thanks Oblivious

I will try those dried yeasts in my next wheat beer. How do you get hold of these things? I've been just stocking up every time I go to the UK.

Shaun[/quote:2t4puo73]

I order from hop and grape in the uk, they also do white labs and Wyeast. For larger package up to 30kg there is a delivery charge of 17 stg.

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16 years 9 months ago #15

"shaunhooke":k0m9x1c2 wrote:
You seem to have a serious background in yeast metabolism! Do you know of any online resourses where I can learn more (I have a good background in biological chemistry so wouldn't be scared of by a bit of science!)

[/quote:k0m9x1c2]

I'm studied biochemistry in university so I'm reasonablby OK with metabolsim and such but have recently been studying brewing specifically. I can't really give you one source for this type of info, but this book is pretty good

<!-- m --><a class="postlink" href="www.play.com/Books/Books/4-/220376/Brewing/Product.html">www.play.com/Books/Books/4-/2203 ... oduct.html

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16 years 9 months ago #16

Thanks for that. I'll probably invest in a copy. Shaun

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16 years 8 months ago #17

So this is something that crossed my mind. There seems to be a lot of discussion in trying to get the correct clove/banana balance using different fermentation temperatures.

So what if you were to ferment at the higher end to get the banana flavour, but added cloves to get the clove flavour? Has anyone tried this? Would it be perceived (by purists) as 'cheating'? I mean, there are spices added to a wit to give it flavour.

(Obviously I would draw the line at chucking in some bubblegum)

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16 years 8 months ago #18

[quote:1p6vgygb]So what if you were to ferment at the higher end to get the banana flavour, but added cloves to get the clove flavour? Has anyone tried this? Would it be perceived (by purists) as 'cheating'? I mean, there are spices added to a wit to give it flavour. [/quote:1p6vgygb]That's an interesting question. I'm considering about 5 different beer styles for my next brew, everything from a wit to a chocolate stout, so I've been doing some reading on this. It seems a lot of the highly rated beers use 'essence' and 'extract' to add chocolate or fruit hints to beer.

What exactly is a beer purist I wonder? If it's the Reinheitsgebot thingy then count me out. (along with many Belgian brewers, English Ale brewers etc.) I reckon if it's OK to add orange peel, coriander, fruit at primary and secondary stage then it's OK to add cloves at whatever stage - will it work? I have no idea, maybe secondary or kegging might be a good place to ry it. You could always split your brew at fermentation/kegging/bottling - try some with and some without.

Apologies for the ramble. I had a TSB and Sierra Nevada at lunchtime. I'm glad that afternoon meeting was cancelled (awaiting 'another nail in Celtic Tiger coffin' from Beernut)

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