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Fwd: Re: [Distillers] Boiling your mash?

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  • walter jacobson
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    Message 1 of 2 , Feb 3, 2002
      >From: Ups474@...
      >To: waljaco@...
      >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
      >of
      >dimethyl sulfide and related sulfur compounds. These are formed in the
      >mash
      >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
      >due
      >to calcium and phosphate reactions, or the Maillard reactions that produce
      >a
      >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.
      >Boiling
      >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
      >applies,
      >because, before it can begin to show any problems that not boiling the mash
      >would have- it is distilled.




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