>Subject: Re: [Distillers] Boiling your mash?
>Date: Fri, 1 Feb 2002 16:47:27 EST
>One of the more important aspect of the boil (for beer) is the boiling off
>dimethyl sulfide and related sulfur compounds. These are formed in the
>and in the boil- but if the boil is a good strong one, more is boiled off
>than is produced. dimethyl sulfide (DMS among brewers) has a really nasty
>wet-corn/sulfur smell/flavor. Enzymes do not have anything to do with the
>isomerization of hop oils, the excretion of coagulated proteins, Ph drops
>to calcium and phosphate reactions, or the Maillard reactions that produce
>characteristic "malty" flavor to beer. ALL of these are acomplished in the
>boil. Stopping enzymic function in the boil is also needed to prevent the
>body of the beer from being degraded until it is thinner than water.
>does not cause any form of haze as long as it is done correctly- enzymic
>additions are not needed. For a mash to be distilled, none of this
>because, before it can begin to show any problems that not boiling the mash
>would have- it is distilled.
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