Nov 12, 2015 Hop Bombshells Meeting 

    We discussed idea for the Karma Points Party in January.  We would like ideas for where to host the party and what prizes to have.  Our new charity partner She Jumps has a women’s ski film ”Pretty Faces” on December 2nd at 6:30pm at the Patagonia store in SLC.

Meeting lesson: Temperature control throughout the homebrew process presented by Brittany Nelson.

    Brittany discussed how controlling temperature during the mash, boil, cooling, fermentation, and aging can affect your beer.  She described the difference between Infusion mash, step mash and decoction mash.  There are three important temperatures that optimize different enzyme reactions 125°, 150°, and 158°.  Most grains are modified enough that an infusion mash that maintains one temperature between 150°-158° can be used but a step mash can be used for recipes with under-modified grains and adjuncts.  Decoction mash were traditionally used to increase the toasty flavor of certain beers as well as optimizing temperatures before the use of thermometers.  

    The most important time for temperature control is during fermentation.  Fermenting yeast too hot can cause off flavors, accelerated fermentation that can lead to under attenuation and cell death.  It is also important to keep fermentation temperature constant.  Off flavors and yeast death can occur with as little as a four degree fluctuation.  A brewster can control temperature by using a fermentation refrigerator, or even a bucket of cold water and a towel that promotes evaporative cooling.  Pitching the yeast below the optimal fermentation temperature (about 70 degrees) can also help control the four degree temperature increase that can occur from the heat produced during the fermentation process.  


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