4 ms·
Plus just general water savings. Between sparging, boil off and cleanup I've felt pretty bad about brewing in drought-stricken California in the last few years.
by hyperbovine 10y ago
Plus just general water savings. Between sparging, boil off and cleanup I've felt pretty bad about brewing in drought-stricken California in the last few years. Also, I'm strictly an amateur brewer, but I thought that the boil had other useful features? (For example, eliminating chlorine.) Do you filter the water ahead of time?
- theptip 10y agoWhere I am the water is very soft, and only lightly chlorinated, so I do not filter. (I do add minerals to improve the mash efficiency and yeast health though). If your water has lots of Chlorine (not Chloramine) then the boil will drive this off, but you might be better off starting with Reverse Osmosis water to get a clean slate, and then adding all the minerals you need. Another important reason for the boil is driving off DMS (which causes a cooked corn off-flavour). The paper covers both of these, I think: "Due to the strong liquid degassing properties as a result of hydrodynamic cavitation processes (Clark, Dewhurst, Payne, & Ellwood, 2001; Gogate & Pandit, 2011; Iben, Wolf, Freudigmann, Fröhlich, & Heller, 2015; Senthil Kumar, Siva Kumar, & Pandit, 2000), undesired volatile aromatic compounds are safely expelled after few minutes of cavitation" Sounds like this would apply to the volatile chlorine as well, but I'm not certain about that. Also sounds like this should be more rigorously tested, as I don't see anything by way of data to back up this claim; perhaps the cited papers explain more.