Timeline for Is phenol production temperature related or not?
Current License: CC BY-SA 4.0
8 events
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| Sep 5, 2019 at 14:49 | answer | added | Frank van Wensveen | timeline score: 3 | |
| Aug 20, 2019 at 11:14 | comment | added | Frank van Wensveen |
farmersteve: Yes, I have looked at several textbooks and various research papers, but most research in this area has focused on lager brewing (that being the main industrial application of the art) and on other yeasts than saccharomyces.
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| Aug 19, 2019 at 15:09 | comment | added | farmersteve | Frank I'm afraid you are into serious research territory. Have you been looking at brewing text books yet? | |
| Aug 19, 2019 at 13:28 | history | edited | Mr_road | CC BY-SA 4.0 |
added 19 characters in body
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| Aug 19, 2019 at 12:02 | comment | added | Frank van Wensveen | Certain yeast strains can indeed create spicy phenols at low temps but what I'm wondering about is whether or not temperature is a factor in the levels of volatile phenols produced, like it is with esters. | |
| Aug 16, 2019 at 21:00 | history | tweeted | twitter.com/StackHomebrew/status/1162469176558215169 | ||
| Aug 16, 2019 at 13:09 | comment | added | farmersteve | Yeast are capable of doing all kinds of weird things, like mimicking the flavor of hops npr.org/sections/thesalt/2018/04/04/599147983/… so I doesn't surprise me that yeast are capable of giving you spicy notes at low temperatures. | |
| Aug 16, 2019 at 10:27 | history | asked | Frank van Wensveen | CC BY-SA 4.0 |