OVHA Chat

Some new recipes from Jester King:

https://jesterkingbrewery.com/blog/homebrew-recipes

Check out Great Lakes International Cider And Perry Competition GLINTCAP.com

Apparently hops themselves have enzymes to convert dextrins to sugar...

https://www.scientificamerican.com/podc ... ops-along/

https://pubs.acs.org/doi/10.1021/acs.jafc.8b03563

Interesting article on diacetyl.

[https://www.whitelabs.com/beer/diacetyl ... rmentation.][/url]

Definitely a component of my brewing that I would love to eliminate, always tend to have at least a little Diacetyl in my maltier beers and acetaldehyde in my hoppier beers. I feel like aeration is where I'm lacking. What do you think?

Jordan Fehr wrote: ↑

Mon Jul 13, 2020 8:52 pm

Definitely a component of my brewing that I would love to eliminate, always tend to have at least a little Diacetyl in my maltier beers and acetaldehyde in my hoppier beers. I feel like aeration is where I'm lacking. What do you think?

I am by no means an expert so, here is a quote from Stone Brewery.

"For the next part of our guide to off-flavors we'll take a look at acetaldehyde, with persistance and consistency you can avoid this undesireable quality.

Acetaldehyde smells and tastes like green apples. Sometimes it’s described as “oxidized apples” or “acetic cider”.

How does it form in beer?

Acetaldehyde is the immediate precursor to ethanol in fermentation. Like diacetyl, acetaldehyde is found in large quantities during early fermentation as the yeast produces it en masse early in their metabolic cycle. If there is a high amount of dissolved oxygen present in the young beer, then the oxygen could react with ethanol and oxidize it back into acetaldehyde.

Acetaldehyde is also formed during too long sitting on the yeast. When yeast health is poor, cells can die and burst open (autolysis) which releases a lot of acetaldehyde into the beer. This is why it is important to stick to a strict yeast dumping regimen during aging, and avoid the heavy buildup of yeast in the cone of the fermentor.

How do you solve the problem?

Just like diacetyl, kraeusening is the best way to remove excess acetaldehyde. Brewers need to make sure that they aren’t removing the beer before fermentation has finished. Raising the fermentation temperature a few degrees (diacetyl rest) will help resolve acetaldehyde issues. The other cause of acetaldehyde is too much dissolved oxygen in the beer. Brewers need to make sure that oxygen inclusion is minimal during the brewing process and any cellar activities (i.e. dry hopping).

Interesting article about farmhouse ales.

https://www.garshol.priv.no/blog/305.html