National Homebrew Club Ireland

Listening to a beer Smith podcast I heard that a study found that trans-2-nonenal in beer is actually produced in the mash and not through oxygen pickup at bottling,  interesting stuff.

Apparently your house tap that one might use to measure brewing water from can add huge amounts of unwanted oxygen into your brewing liquor too. Taking off the tip of the tap should help.

I could barely sleep last night worrying about it

Boiling the water will drive off O2 or if your lucky enough to have a way to sonicate it :)

Thats interesting alright, so having the water oxygenated for the mash is bad ... is that basically what your saying ?

A lot of new taps feature a water saving oxygenator it's a plastic element which screws into the outlet of the tap, when in use the water jet looks cloudy as distinct from clear, I reckon that's what they are talking about

surely by the time it's at strike temperature it would probably be pretty minimal, no?

Quote from: LordEoin on October 02, 2014, 06:30:13 PM
surely by the time it's at strike temperature it would probably be pretty minimal, no?

Apparently not is the thing...More to worry about.

Nothing some roast barley can't sort out :-)

Quote from: Sorcerers Apprentice on October 02, 2014, 10:18:17 PM
Nothing some roast barley can't sort out :-)

Tell us more...

Roast Barley is a major anti-oxidant and will mop up lots of DO in the brewing process, however I reckon that the article is pointing towards tap economisers as I mentioned above, they are almost standard in countries with water metering, and so will probably come on sale here shortly eg the link below
http://www.myclimate.org/carbon-offset-projects/projekt/saving-domestic-hot-water-for-the-climate-switzerland-352/

Sounds like prepping your Liquor a few days in advance and letting it stagnate is good then.

I am always amazed by the knowledge of the homebrewers - sounds like we need to organise a homebrew conference to show the pros how it is done !