I could swear I read something about this a few months ago.
A few notes
- Researchers do not appear to be brewers
- Research has not been peer-reviewed
- Taste comparison test has not been done yet (if somebody has it please share)
- Main study is from 2016, and no taste data until now, when the only thing they needed to do is to repeat the experiment and assemble a taste panel…
Seems to me they tasted the beer and everything stopped at that point.
Cheers
Yes there are some obvious factual errors, but I wasn’t sure whether that was due to the reporter not knowing anything about brewing or something deeper.
“Dry milling of malts becomes irrelevant with the new installation, since malts are pulverized by the cavitational processes down to less than 100 µm in size within a few minutes,”
In other words we get malt flour in the boil kettle. Thanks, but no thanks!
Charlie
This got posted in the Beervana blog facebook… and I just don’t understand it at all. First I have to assume this was on a really small scale, say 1 kilo of grain? Maybe even bench top? I can’t imagine the size impeller you’d need for a 100bbl lauter tun.
The article itself doesn’t make sense… A lot of info missing…
Last, the claim to remove a step, sparge, doesn’t make sense either, you still have to rinse the grain to get the sugar off, possibly need more water volume to get stuff to move from lauter to boil kettle so it’s not oatmeal thick, and then adding mixers and motors to a lauter tun is just going to add maintenance and cleaning nightmares.
This is a solution without a problem…
NEIPA anyone?
LOL! But I’m sure the mash is run through a mash filter. The real problem I see is that while there doesn’t appear to be any milling seems like they would need to remove the husk or the beer would be super astringent.
Perhaps, but the overall temp never went above 172F. I don’t recall at the moment the exact temps to avoid, but 175F sticks in my brain as the temp to stay below. The question is does the cavitation cause astringency in and of itself or does the entire wort volume need to be exposed. One other issue I just thought of is if the wort is boiled at the low temp what does that do to the volume and boiloff rate.
The temp to avoid tannin extraction is 175 but it is also pH dependent. IIRC over 5.8. And it is also because of the husks. So if they remove the husk shouldn’t be a problem.