Rasmus, On Tue, Oct 18, 2005 at 08:54:02PM +0200, Rasmus Nissen wrote: > Tak for svaret. > Næste gang vil jeg altså tilsætte gæren ved de 20 grader jeg formår at > køle min urt til, tilsætte gæren med det samme og smide det hele i > køleskabet. > > Med hensyn til diacetyl vs. estere: Hvordan smager diacetyl egentligt? > Jeg har selv læst at det skulle give en "butter scotch" smag. Men > hvordan er det lige det smager?
Det er ikke alle der kan smage diacetyl. Jeg har selv problemer med det, men er ved at traene mine smagsloeg/mund op til at kunne smage det. Her er et snip fra BJCP's exam study guide: "This compound is responsible for an artificial butter, butterscotch or toffee- like aroma and taste. At low levels, it may also produce a slickness on the palate. A significant number of tasters cannot perceive diacetyl at any concentration, so every judge should be aware of his or her limitations. Diacetyl is a fermentation by-product which is normally absorbed by the yeast and reduced to more innocuous diols. High levels can result from prematurely separating the beer from the yeast or by exposure to oxygen during the fermentation. Low FAN levels or mutation may also inhibit the ability of yeast to reduce diacetyl. Note that high fermentation temperatures promote both the formation and elimination of diacetyl, but the latter is more effective. For that reason, lager breweries often employ a diacetyl rest, which involves holding the beer in the 50-55 F range for a few days after racking to the conditioning tank. Diacetyl is also produced by some strains of lactic acid bacteria, notably Pediococcus damnosus. Low levels of diacetyl are permissible in nearly all ales, particularly those brewed in Scotland, and even some lagers, including Czech pilsners and Vienna-style beers. " Selv er jeg begyndt at laegge maerke til det som en let smoeragtig fornemmelse i min gane. mvh Thomas _______________________________________________ Brygforum mailing list [email protected] http://www.haandbryg.dk/mailman/listinfo/brygforum To get off the list, send a blank mail to [EMAIL PROTECTED]
