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Just had a brew-tan thought


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#1 SchwanzBrewer

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Posted 06 October 2017 - 08:02 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?



#2 Big Nake

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Posted 06 October 2017 - 08:20 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?

Not sure but I bet Joe Formanek knows.

#3 MyaCullen

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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 porter

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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 Bklmt2000

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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 Big Nake

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Posted 07 October 2017 - 11:59 AM

I started a THREAD about Bud awhile back because I hadn't tasted it in a long time (still haven't) and wanted to know what it tasted like because I see so many fecking Bud commercials on TV. I did drink a Bud Light at a music fest in 2014 because the beer tent was out of 312 and Stella (the only other tolerable beers). I couldn't believe how bad it was. I did not taste green apple but it was really clunky and "not clean". Estery, bland, tasteless... just awful.

#7 Bklmt2000

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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 denny

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Posted 08 October 2017 - 09:57 AM

if so Budweiser needs it

They already use it AFAIK



#9 MyaCullen

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Posted 08 October 2017 - 09:58 AM

They already use it AFAIK

then Rich is wrong :D



#10 positiveContact

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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 MyaCullen

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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 positiveContact

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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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