The brew-tan keeps oxidation reactions to a dull roar in a nutshell right? So, would that also prevent acetaldehyde formation? Ethanol can be oxidized back into acetaldehyde, IIRC from a few different ways, but they are there when there's yeast present. Sound reasonable?
Just had a brew-tan thought
#1
Posted 06 October 2017 - 08:02 PM
#2
Posted 06 October 2017 - 08:20 PM
Not sure but I bet Joe Formanek knows.The brew-tan keeps oxidation reactions to a dull roar in a nutshell right? So, would that also prevent acetaldehyde formation? Ethanol can be oxidized back into acetaldehyde, IIRC from a few different ways, but they are there when there's yeast present. Sound reasonable?
#3
Posted 06 October 2017 - 09:02 PM
The brew-tan keeps oxidation reactions to a dull roar in a nutshell right? So, would that also prevent acetaldehyde formation? Ethanol can be oxidized back into acetaldehyde, IIRC from a few different ways, but they are there when there's yeast present. Sound reasonable?
if so Budweiser needs it
#4
Posted 07 October 2017 - 11:25 AM
if so Budweiser needs it
This. Someone brought some Bud Light to a party of ours a month ago or so (at which I had some damn fine and also mass appeal homebrew on tap). We ended up with ten or so leftovers. I tried one and just taste green apple. My wife suggested maybe we could use them for cooking - the only cooking application I could think of was maybe in the bottom pan of a double boiler.
#5
Posted 07 October 2017 - 11:51 AM
This. Someone brought some Bud Light to a party of ours a month ago or so (at which I had some damn fine and also mass appeal homebrew on tap). We ended up with ten or so leftovers. I tried one and just taste green apple. My wife suggested maybe we could use them for cooking - the only cooking application I could think of was maybe in the bottom pan of a double boiler.
Would also make a good liquid to poach some bratwurst, peppers, and onions in a foil pan on the grill, before the brats saw an open flame. Just sayin'.
#6
Posted 07 October 2017 - 11:59 AM
#7
Posted 07 October 2017 - 12:18 PM
For a beer that is supposed to be dry, I've always found BL to be disgustingly sweet to drink.
#8
Posted 08 October 2017 - 09:57 AM
if so Budweiser needs it
They already use it AFAIK
#9
Posted 08 October 2017 - 09:58 AM
They already use it AFAIK
then Rich is wrong
#10
Posted 08 October 2017 - 09:58 AM
They already use it AFAIK
I haven't had BL in a long time, just regular bud. does the regular bud have this off-flavor (green apples)? I don't detect it. maybe my taste buds aren't so good?
#11
Posted 08 October 2017 - 10:46 AM
I haven't had BL in a long time, just regular bud. does the regular bud have this off-flavor (green apples)? I don't detect it. maybe my taste buds aren't so good?
moreso in my experience, though, it may be regional to the Bud we get here vs NE
#12
Posted 09 October 2017 - 04:02 AM
moreso in my experience, though, it may be regional to the Bud we get here vs NE
maybe. we do have a brewery right in merrimack so if I was having any bud I would have to guess it's coming from there.
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