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0 pointscthalupa9y ago0 comments

> This is actually a massive benefit because dry milling malt is a major cause of infection in a brewery.

Don't mill in the same area you're brewing and this is pretty much handled. Lacto carries with dust, but just don't do anything post boil in that area and you're fine.

>This is on par with RIMS (most reports I've heard is that people can manage mid 90s efficiency), but of course rims has to maintain a temperature of about 65C (150F).

I sit in low 90s with a rather low tech HERMS setup.

>but my main worry about mashing at such a low temperature is the break down of larger proteins. They have a picture of frothy beer with a caption about foam stability, but the proof of the pudding is in the eating. Also, that picture shows a very hazy beer.

I'm curious about the lower temp mashes and getting enough longer chain sugars for those of us that spend a lot of time working with brett.

As for the haze... Maybe the like NEIPA? ;)

0 pointscthalupa9y ago0 comments

> This is actually a massive benefit because dry milling malt is a major cause of infection in a brewery.

Don't mill in the same area you're brewing and this is pretty much handled. Lacto carries with dust, but just don't do anything post boil in that area and you're fine.

>This is on par with RIMS (most reports I've heard is that people can manage mid 90s efficiency), but of course rims has to maintain a temperature of about 65C (150F).

I sit in low 90s with a rather low tech HERMS setup.

I'm curious about the lower temp mashes and getting enough longer chain sugars for those of us that spend a lot of time working with brett.

As for the haze... Maybe the like NEIPA? ;)

0 comments

4 comments · 1 top-level

1_listerine_pls9y ago· 3 in thread

Do you know whether low pressure boiling can kill bacteria?

semi-extrinsic9y ago

I guess mechanically yes, thermally no (if you're below pasteurization temperature). My intuition would be that mechanical bacteria killing is always going to be < 100% efficient, so eventually they will be back in force.

cthalupaOP9y ago

Potentially good enough, though? A proper pitch rate of whatever you actually want in there is going to help with outcompeting any undesirables.

My understanding is that most infections in commercial brewing are usually on the bottling/canning line - Since you've got a smaller volume, the "bad" bacteria or yeast make up a larger total percentage of organisms. Especially if sodium metabisulfite has been used prior to the packaging, since now anything that gets in there is running free by itself.

djkrudy9y ago

http://www.scientificamerican.com/article/cleaning-water-wit... I think that doesn't apply here, the concept is that CHC purifies the liquid. I'm not sure how much I like that, but I agree that changing the boiling point wouldn't mean that bacteria are irradiated at boil.

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