tag:blogger.com,1999:blog-5993007378997589817.post3163624085892084678..comments2024-03-25T12:03:07.566+00:00Comments on BREWING AT THE DOCKSIDE: 37. Rock vs HoweStuart Howehttp://www.blogger.com/profile/06824861810753081932noreply@blogger.comBlogger5125tag:blogger.com,1999:blog-5993007378997589817.post-36669242477594978992010-10-12T08:47:47.155+01:002010-10-12T08:47:47.155+01:00As Jean-Marie would say a point Zak!As Jean-Marie would say a point Zak!Stuart Howehttps://www.blogger.com/profile/06824861810753081932noreply@blogger.comtag:blogger.com,1999:blog-5993007378997589817.post-20110362542382222512010-10-11T19:19:31.636+01:002010-10-11T19:19:31.636+01:00Sorry, reading that back, what I meant to say was,...Sorry, reading that back, what I meant to say was, that sounds like a really interesting beer, and I look forward to trying it, but, like Colombo, I just have one more question for you...!<br /><br />So did you just strike hot and raise the lids on both sides of the mash tun to achieve that temperature drop?ZakAveryhttps://www.blogger.com/profile/01794154105596597019noreply@blogger.comtag:blogger.com,1999:blog-5993007378997589817.post-58227742607656177412010-10-11T08:48:20.490+01:002010-10-11T08:48:20.490+01:00Nice question Zak! The mash was such in order to c...Nice question Zak! The mash was such in order to cover the temperatures at which the operation of both alpha and beta amylase is optimum. The ideal way to achieve this is to range up through the temperatures as then you don’t risk denaturing the more heat labile enzyme. There is no facility to heat my mash tun so we had to compromise on the downward range. Whether it was necessary to cover a range of temperatures when using a well-modified malt was the subject of Howe Vs Rock debate. Rock won! <br />The hops were whole flowers Dr Brew, as indeed they always are with my brews. The sterility of the hops is not important as they are to be added to the beer in CT before crash cooling to zero. No beer spoilage organisms grow at zero. The beer is then to be sterile filtered and reseeded before bottling so if anything does come from the hops it will be removed before it can grow. Jean-Marie swears that in 27 years of dry hopping without subsequently pasteurising or sterile filtering he has never had a micro problem from the hops.Stuart Howehttps://www.blogger.com/profile/06824861810753081932noreply@blogger.comtag:blogger.com,1999:blog-5993007378997589817.post-49205954377034456172010-10-10T15:40:47.154+01:002010-10-10T15:40:47.154+01:00Quite a bit of detail there, so some extra questio...Quite a bit of detail there, so some extra questions popped into my mind. Are the hops whole cone? How do you ensure sterility of the lagering hopsDechttps://www.blogger.com/profile/05941664376063126307noreply@blogger.comtag:blogger.com,1999:blog-5993007378997589817.post-4172989282919175772010-10-10T11:15:39.419+01:002010-10-10T11:15:39.419+01:00I've been meaning to ask you about temperature...I've been meaning to ask you about temperature drop during the mash - presumably there is some ratio of time vs. saccharification whereby you can strike quite hot and let the mash cool to give a mix of sugars.ZakAveryhttps://www.blogger.com/profile/01794154105596597019noreply@blogger.com