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It has been said that for every 10C of temperature increase the oxidation rate roughly doubles. So yes temperature does increase oxidation rate. In general increases in heat increase all chemical reactions.


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With just sugar, you wouldn't be making beer, since malted grain is a key ingredient. It would be closer to mead, and like mead, the resulting drink would have no head since that's created by protein, which there is none in sugar. There would also be no residual sweetness or any other flavoring other than the alcohol, so it would taste pretty bad. You can ...


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Sugar doesn't contain the nutrients yeast need to reproduce properly. It's likely that you'd end up with a stuck fermentation, and off-tastes (notably cidery, from acetaldehyde). As Denny mentioned, that would be pretty much the only taste in there, so it would likely be quite unpleasant.


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Because sugar is 100% fermentable, there will be essentially no body or head retention. Flavor would range from non existent to a harsh alcohol flavor. Without additional nutrients, fermentation will be problematic.


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I've used Whirlfloc on hundreds of batches and never gotten either fishy or tea like notes. I really don't think that's your problem.


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Its hard to say with out tasting it personally. One man's tea may be another mans herbal/spice. Homebrewers don't always get the best Simcoe hops available. It might be a green bell pepper to garlic like aroma (that seems tea-ish to me mixed with wort, at least in my mind). Those flavors can be common in Simcoe as well as the dreaded cat pee aroma/taste. ...


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Im guessing Lily "just wanna be lived by you, by you and nobody else but you!" ;p I give my dogs each 1/4 of a stubbie or less with each of their meals it helps with their coat and the gas issues :) Btw in case u couldnt tell i love the name and even more so the reference...



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