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<a class="moz-txt-link-abbreviated" href="mailto:PBLoomis@aol.com">PBLoomis@aol.com</a> wrote:<br>
<blockquote type="cite" cite="mid99.38631856.2c07fffb@aol.com"><font
face="arial,helvetica"><font size="2" family="SANSSERIF" face="Arial"
lang="0">True, wheat aids head retention, but Markham is talking about a
<br>
beer that is to be kegged for a year or more. I would expect it to <br>
be thoroughly flat by that time, in which case head retention is moot.</font></font></blockquote>
It's amazing how much pressure a wooden cask can withstand when properly
sealed. Wahl and Henius (1902) give examples of highly-carbonated styles
being kegged in wooden kegs of the era. Wooden kegs didn't fall out of favor
until around WW2. Starting with a highly carbonated beer, you're bound to
still have a fair degree of carbonation, even after a year. Unfortunately,
the knowledge and skill required to build and maintain casks of sufficient
quality to maintain carbonation in beer is an almost lost art. Outside of
a few people in England who still make firkins and such for cask-conditioned
ales, they have largely been replaced by SS kegs.<br>
<blockquote type="cite" cite="mid99.38631856.2c07fffb@aol.com"><font
face="arial,helvetica"><font size="2" family="SANSSERIF" face="Arial"
lang="0">Markham does not specify whether the wheat and oats are malted
<br>
or not, but before 1600 AD most brewing grains seem to have been. </font></font></blockquote>
My own studies haven't borne this out in all cases. I could be reading
this wrong. But most of my readings mention malt when talking of malted
products and call the grains in question by their true name when talking
of them in their raw state. Granted I haven't had much luck finding 1st
hand accounts for brewing outside of England. My interest lies mostly in
the brewing practices of the low countries.<br>
<blockquote type="cite" cite="mid99.38631856.2c07fffb@aol.com"><font
face="arial,helvetica"><font size="2" family="SANSSERIF" face="Arial"
lang="0">It has been my experience that malted oats do not build mouthfeel,
as<br>
rolled oats do, but instead contribute to smoothness.</font></font></blockquote>
I haven't had the pleasure(?) of working with malted oats yet. But I think
the ability of the malted oats to contribute to mouthfeel would be inversely
proportional to the degree of conversion in the malt. Highly modified malt
might not contribute much, but chit malt would contribute quite a bit.<br>
<blockquote type="cite" cite="mid99.38631856.2c07fffb@aol.com"><font
face="arial,helvetica"><font size="2" family="SANSSERIF" face="Arial"
lang="0">Natheless, these portions seem very small, to the point where I
<br>
wonder whether they would have the desired effect. Owen is also a <br>
professional brewer, and I think that is what he was asking.</font></font></blockquote>
You only need very small amounts when using them in this aspect. I use
on average between 0.5-1.0% (by extract) in my various recipes. In my Cream
Ale recipe, I use only 8# of rolled oats in a 7 bbl batch, and it contributes
to a very rocky head and a smooth, silky mouthfeel.<br>
<br>
<pre class="moz-signature" cols="$mailwrapcol">--
Mike Bennett
Brewer for Hire
Recognized BJCP Beer Judge
[1958, 287.1] Apparent Rennerian
mjb<at>efn.org
mjbennett69<at>yahoo.com
....Give a man a beer, he'll waste an hour.
Teach a man to brew and he'll waste a lifetime....</pre>
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