krausening oxidized beer

[denny]

@denny

@narcout

I really don’t know (beer in process wouldn’t yet be at the point where it has a cardboard/wet paper character would it?).

I’m going to read the rest of the book this week.  It’s short but pretty dense.  And I believe he covers E-2-nonenal in greater detail in an earlier chapter.  I’ll post back if I see anything on point.

One other tidbit I noticed in Chapter 3:

“If you take a stale beer and add enough sodium metabisulfite to it, then you can clean up the flavor.  This speaks to the fact that sodium metabisulfite binds carbonyl substances to produce so-called adducts, which no longer display the aged character.”

The carbonyl group includes diacetyl, acetaldehyde, and E-2-nonenal.

I’m not saying the OP should do this or that to his beer; I just wanted to share a few things I came across that I think are interesting.

Yeah, that’s what I was getting at.  If it’s still fermenting, how do you know it’s oxidized?  And if it’s done fermenting, what’s the yeast gonna work on?  I thought in a long ago discussion we found that adding sulfite to a finished beer was not a good idea.

Kunze says it is done to prevent or forestall oxidation in packaged beer.  But again as with kräusen, as a practical matter after the fact, I’d think the amount needed to reverse the problem would be its own fatal problem.

An example of “reality often astonishes theory”

[narcout]

@denny

@denny

@narcout

I really don’t know (beer in process wouldn’t yet be at the point where it has a cardboard/wet paper character would it?).

I’m going to read the rest of the book this week.  It’s short but pretty dense.  And I believe he covers E-2-nonenal in greater detail in an earlier chapter.  I’ll post back if I see anything on point.

One other tidbit I noticed in Chapter 3:

“If you take a stale beer and add enough sodium metabisulfite to it, then you can clean up the flavor.  This speaks to the fact that sodium metabisulfite binds carbonyl substances to produce so-called adducts, which no longer display the aged character.”

The carbonyl group includes diacetyl, acetaldehyde, and E-2-nonenal.

I’m not saying the OP should do this or that to his beer; I just wanted to share a few things I came across that I think are interesting.

Yeah, that’s what I was getting at.  If it’s still fermenting, how do you know it’s oxidized?  And if it’s done fermenting, what’s the yeast gonna work on?  I thought in a long ago discussion we found that adding sulfite to a finished beer was not a good idea.

Kunze says it is done to prevent or forestall oxidation in packaged beer.  But again as with kräusen, as a practical matter after the fact, I’d think the amount needed to reverse the problem would be its own fatal problem.

An example of “reality often astonishes theory”

It’s possible; though it doesn’t seem like any of us have actually tried either method, so how can we draw any conclusions?

Regardless of whether it’s practical (and ignoring the fact that it would be better to just avoid beer going stale in the first place), it would make for an interesting experiment, just to see if it works.