Scientific info about processes of brewing
AMYOT MICHEL
Long time no see !
Few questions here, regarding the serious aspects of our fine hobby. I'd
like to go professional soon...
1-) are there books, or Internet archives about the influennce of
different factors of the processes of brewing ! By that I mean, the mash
temperature and viscosity, pH, hardness of water, time of the boil, hop
extraction, etc.
2-) Are there books or internet archives about the influences of
different factors affecting the final product in the process of
fermenting, say, yeast types, initial wort, temperatures and cycles of it
(the way to control it ti remain constant, so the best could be done with
each strain of yeast) etc.
The least bit of serious information will be precious. However, I must
advise that I possess Th Complete Joy of..., Line's Big book of Brewing,
Fix' Principles of Brewing science, amd many Classic beer style series.
Also, I possess the Yeast FAQ, and the Hops FAQ, plus a friend of mine
sent me info about yeast culture. So that's it, for what I got
I'm not unsatisfied with these references (I've spent 8 years of my life
part time trying to get the best of anything related to homebrewing) but
would just like to know if
there is more systematic (or say, "scientific" info disponible to control
the quality of the final product, othr than to know that lagers have got to be
fermented cold for that crisp taste, and that ales could be fermented at room
temp. for a bigger foamier taste
I mean it's not bad if a recipe from time to time varies in taste on the
basis of 5 gals (I mean, that mostly makes the procees of homebrewing
interesting), but then, If people expect a certain taste and
configuration to be constant on an sub-industrial basis, you must be able
to deliver.
3- I know about most of the professional equipment (received a
lot of info about it lately, from two companies), but I dont know if there
exists a means of controlling the fermentation temp that could be built in the
big primaries and secondaries ? Or if we must rely on controlling the
temp of the fermentation chamber (space around the fermenting vessel)
What would be more economical ?
4- Also, when you get for the real thing (big, professionnal
microbrewing) where are the suppliers of malt, malt extract, hops, and
all the other stuff that comes along to make a great brew ! I won't go
at my corner shop to buy 200 cans of malt extract for my first batch, it
would be ridiculous ! Get the point ?
5- I'm in Canada (montreal P.Q.) does something get in the way if I want
to import these stuff (say Czecslovaquian hops, or english or german
specialty malts) ?
I hope you answer fast. And as I said before, the least bit of that kind
of specialized info (or the way to get it) will be warmly appreciated.
Love you all people. Keep brewing, love each other, and let your friends
drink more of your homebrew than you do yourself.
This being said...
Michel Amyot