Acetaldehyd i pils

[Jørgen O]

For meg er det logisk å ha en stor andel dihydrogenmonoksid i ølet mitt.

 

[Morten Sannerud]

For meg er det logisk å ha en stor andel dihydrogenmonoksid i ølet mitt.

Samt et ønske om en liten andel dikarbonheksahydrogenmono-oksygen

 

[loebrygg]

Noe H2O forsvinner også ved 20 C, men C2H6O forsvinner fortere ;-)

 

[erikraude]

For meg er det logisk å ha en stor andel dihydrogenmonoksid i ølet mitt.

Ja, jeg skjønte ikke helt planen om å legge inn en liten økt på 20 grader for å dehydrere ølet.

 

[Finn Berger]

Det høres logisk ut. Takk! Jeg skjønte det måtte være noe sånt, men jeg brygger så sjelden at jeg ikke lenger ser det som var helt logisk for meg da jeg var mer inne i det. Irriterende hvor mye man glemmer.

Irriterende hvor mye feil man skriver!

 

[Finn Berger]

Noe H2O forsvinner også ved 20 C, men C2H6O forsvinner fortere ;-)

Særlig hvis det er vakkert vær, og humøret er godt.

 

[Håkon Bugge]

For meg er det logisk å ha en stor andel dihydrogenmonoksid i ølet mitt.

Er ikke det farlig da? De fleste som drukner har jo nettopp denne kjemiske forbindelsen i lungene For ikke å snakke om sur nedbør. Nei huff, dette er en farlig forbindelse

 

[dojonieu]

Fra World Brewing Academy - Doemens, Tyskland. Tror denne finnes i flere bøker om ølbrygging

Nici



Topic Yeast Control & Fermentation Flavors

Yeast is involved in the formation of many beer flavors. The table below gives you some general ideas of some factors impacting yeast metabolism and consequently the production of these by
flavor compounds. Keep in mind that all these factors could be influencing the yeast at the same moment in time. Therefore, use caution and conduct trial and error to find out how best to manage your yeast and your fermentation parameters as you make your beer.


-Increased temperature causes fusel alcohol, esters, diacetyl and sulphur to increase

-Increased dissolved oxygen causes fusel alcohol to increase and esters, diacetyl, and sulphur to decrease

-Increased pitching rate causes fusel alcohol, diacetyl, sulphur and isoamyl acetate (ester) to decrease and ethyl acetate (ester) to increase

-Increased top pressure causes dissolved CO2 to increase in concentration surrounding yeast and this can inhibit yeast growth while increasing diacetyl, sulphur, and acetaldehyde and decreasing esters and fusel alcohol

 

[Finn Berger]

Fra World Brewing Academy - Doemens, Tyskland. Tror denne finnes i flere bøker om ølbrygging

Nici

Vis vedlegget 72256

Topic Yeast Control & Fermentation Flavors

Yeast is involved in the formation of many beer flavors. The table below gives you some general ideas of some factors impacting yeast metabolism and consequently the production of these by
flavor compounds. Keep in mind that all these factors could be influencing the yeast at the same moment in time. Therefore, use caution and conduct trial and error to find out how best to manage your yeast and your fermentation parameters as you make your beer.


-Increased temperature causes fusel alcohol, esters, diacetyl and sulphur to increase

-Increased dissolved oxygen causes fusel alcohol to increase and esters, diacetyl, and sulphur to decrease

-Increased pitching rate causes fusel alcohol, diacetyl, sulphur and isoamyl acetate (ester) to decrease and ethyl acetate (ester) to increase

-Increased top pressure causes dissolved CO2 to increase in concentration surrounding yeast and this can inhibit yeast growth while increasing diacetyl, sulphur, and acetaldehyde and decreasing esters and fusel alcohol

Ligner i alle fall veldig på den tilsvarende i Yeast av White og Zainasheff.