tag:blogger.com,1999:blog-5445569787371915337.post5031450009989444211..comments2024-03-28T06:20:10.699-07:00Comments on Shut up about Barclay Perkins: Mild Ale in the 1790's (part two)Ron Pattinsonhttp://www.blogger.com/profile/03095189986589865751noreply@blogger.comBlogger3125tag:blogger.com,1999:blog-5445569787371915337.post-63998830443841187232011-05-29T16:55:27.175-07:002011-05-29T16:55:27.175-07:00I'm not aware of any enzymes in flour, though ...I'm not aware of any enzymes in flour, though I may be wrong. (I am a baker, actually, by trade.) I think it's more likely as Ed says.Jeff Rennernoreply@blogger.comtag:blogger.com,1999:blog-5445569787371915337.post-18592113943911446132011-05-29T14:27:37.798-07:002011-05-29T14:27:37.798-07:00Probably all to do with nucleation zones.
Malt f...Probably all to do with nucleation zones. <br /><br />Malt flour, bean flour and even wheat flour in the day had sharp edges and salt is crystalline.<br /><br />Tip any of this stuff into a fermentation vessel and the nucleation zones (sharp edges)will cause super-saturated CO2 to come out of solution. This will cause yeast to be dragged to the surface and lots of foaming to take place. <br /><br />In the undertanding of the day, it would seem to them that the yeast had been nourished, because it appeared to have been reactivated. <br /><br />Might have actually worked for cleansing, because lots of yeast would have been, might have been, suddenly propelled to the surface.<br /><br />Double-edged sword though, because they have to get that lost condition back into the beer.Graham Wheelernoreply@blogger.comtag:blogger.com,1999:blog-5445569787371915337.post-52830152452732495372011-05-29T04:12:47.499-07:002011-05-29T04:12:47.499-07:00"Adding flour to aid clarification. I've ..."Adding flour to aid clarification. I've come across this one before. Isn't it the enzymes in the flour that create the effect? I seem to remember reading that."<br /><br />I would think it would give the yeast something to bind to, much like irish moss or isinglass. More of a physical thing than a bio-chemical reaction. But what do I know, I'm not a chemist. I don'teven play one on TV.Ed Carsonnoreply@blogger.com