tag:blogger.com,1999:blog-8066877917844499643.post2800282081250529986..comments2024-02-23T15:34:32.816-05:00Comments on The Mad Fermentationist - Homebrewing Blog: Phenols and Brett - Initial Results!The Mad Fermentationist (Mike)http://www.blogger.com/profile/07379932734747507258noreply@blogger.comBlogger8125tag:blogger.com,1999:blog-8066877917844499643.post-39550587885368799732016-04-19T12:15:29.459-04:002016-04-19T12:15:29.459-04:00This was the final tasting. I did a couple more in...This was the final tasting. I did a couple more informal tasting and didn't notice much change. Lance Shaner of Omega Labs did a <a href="http://www.milkthefunk.com/wiki/Brettanomyces_secondary_fermentation_experiment" rel="nofollow">relevant experiment</a>. His results indicated that with the Brett strain he used the primary Sacch's phenol production was less relevant than I had supposed. Tricky to make any definitive statements with such a diverse range of strains available.The Mad Fermentationist (Mike)https://www.blogger.com/profile/07379932734747507258noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-754090683207447442016-04-13T17:39:17.556-04:002016-04-13T17:39:17.556-04:00Is there a newer tasting note for this experiment?...Is there a newer tasting note for this experiment? What was the final result?P. Ambruzshttps://www.blogger.com/profile/01229281703907362900noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-45803906926716443192014-11-17T21:05:05.387-05:002014-11-17T21:05:05.387-05:00Interesting. Other studies (such as the one cited ...Interesting. Other studies (such as the one cited in Brewing with Wheat) have found the intended effect. At the MBAA meeting I attended, I had a macro-brewer note that they actually found a lager was getting a slight clove edge from an extended low-temperature mash rest (six-row malt is associated with higher ferulic as well).<br /><br />I'll say I've been happy with the hefeweizen recipes where I've included them and felt they were clovier than those without, but I've never done a side-by-side.The Mad Fermentationist (Mike)https://www.blogger.com/profile/07379932734747507258noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-58736797821829958062014-11-17T11:28:34.080-05:002014-11-17T11:28:34.080-05:00Thanks Mike, it is funny how my tastes have change...Thanks Mike, it is funny how my tastes have changed since first drinking/brewing these beers. I now enjoy the fruit flavors produced by Brett much more than the funk flavors. I have been working on ways to get that into my beers. Currently it has all been strain selection, but trying to control precursors makes a lot of sense. Jeffrey Cranehttps://www.blogger.com/profile/01520169652639837640noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-55246459665569214672014-11-17T01:04:11.822-05:002014-11-17T01:04:11.822-05:00I'm skeptical of the effect of a ferulic acid ...I'm skeptical of the effect of a ferulic acid rest even in hefeweizens. Harold Gulbransen did a great presentation on this at NHC in San Diego a few years back. One clear takeaway from that presentation (http://www.ahaconference.org/wp-content/uploads/presentations/2011/2011%20-%20Brewing%20Bavarian%20Hefeweizen%20-%20Harold%20J.%20Gulbransen.pdf) was that the ferulic acid rest didn't really provide the much difference and what it did provide was perhaps more estery and acidic flavors.Davehttps://www.blogger.com/profile/10861210003114384585noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-4756587593049797262014-11-16T11:19:32.049-05:002014-11-16T11:19:32.049-05:00Yes, ferulic acid rest for 15 minutes roughly doub...Yes, ferulic acid rest for 15 minutes roughly doubles the perception of 4VG in hefeweizens (per Brewing with Wheat). The fruity batch was about as low as you can go for ferulic (other than dropping the wheat). There may be some particular barley varieties that are lower than others, not sure on a source for that info though.<br /><br />I wanted to make big changes to highlight the differences between the two extremes, which is why I changed two variables. It would have been fun to make 10 gallon batches of each wort and split them between the same two yeasts, but I didn't have the capacity. Likely the yeast strain is more relevant when the beer is young, and the mash profile is more important as the beer ages.The Mad Fermentationist (Mike)https://www.blogger.com/profile/07379932734747507258noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-43864427645860186462014-11-15T00:59:21.509-05:002014-11-15T00:59:21.509-05:00Those are two pretty big variables to change betwe...Those are two pretty big variables to change between the control and the experiment. How can you be sure that the mashing had any impact at all when the Belgian yeast is so different than the English?Davehttps://www.blogger.com/profile/10861210003114384585noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-43809238762161320722014-11-14T19:54:28.575-05:002014-11-14T19:54:28.575-05:00Nice experiment.
This makes me curious if its pos...Nice experiment.<br /><br />This makes me curious if its possible to greatly reduce the chances for a Brett beer to get funky at all, ever.<br /><br />I know you did the ferulic acid rest on the "funky" batch, but if you still got 4 VG in the "fruity" batch then that still means there was still some amount of ferulic acid. Is that correct thinking? That leads me to ask if you know any ways to reduce your ferulic acid even more than you did in the "fruity" batch?Jeffrey Cranehttps://www.blogger.com/profile/01520169652639837640noreply@blogger.com