TOPIC:

Nitrogen is an element and present in the environment. Putting a sparkler on a cask gives the same effect as adding nitrogen artificially, so I don't really see nitrogenation as a chemical additive.

Campden tablets are different though. Sodium metabisulphite doesn't really belong in beer in the traditional sense. Brewers' water of old would not have had chlorine in it, so they would never had reason to use it. Most brewers today filter the water instead.

I used to use campden tablets when I did extract but not since I did all grain and to be honest I don't miss it.
I think most of the chlorine gets boiled off anyway as I heat the water and whatever is left makes no difference to the beer from what I can see tell.

[quote:bffbg24l]Hendrixcat

Nitrogen is an element and present in the environment. Putting a sparkler on a cask gives the same effect as adding nitrogen artificially, so I don't really see nitrogenation as a chemical additive. [/quote:bffbg24l]

As is Arsenic. Putting a sparkler adds air doesn't it? So you are not adding a known chemical element but a mixture found naturally. Actually i think nitrogran tanks have oxygen in them to prevent suffocation accidents so it is probably very close to air, but not the same.

"a_friend_in_mead":3a4z0hds wrote: [quote:3a4z0hds]Hendrixcat

Nitrogen is an element and present in the environment. Putting a sparkler on a cask gives the same effect as adding nitrogen artificially, so I don't really see nitrogenation as a chemical additive. [/quote:3a4z0hds]

As is Arsenic. Putting a sparkler adds air doesn't it? So you are not adding a known chemical element but a mixture found naturally. Actually i think nitrogran tanks have oxygen in them to prevent suffocation accidents so it is probably very close to air, but not the same.[/quote:3a4z0hds]

I anticipated this line of reasoning but chose not to pursue it. Of course there are many natural elements in the environment that we don't want in beer.

Air is 78% nitrogen, so if you add air, you are mainly adding nitrogen. The balance is essentially oxygen with around 1% carbon dioxide, argon and a smattering of other gases. The minute beer is committed to the glass it takes on oxygen and nitrogen whether the beer is nitrogenated or served with a sparkler.

Oxygen free nitrogen (OFN) is readily available and is essential when you require nitrogen for its inert properties. I'm not sure what manner of nitrogen is used for purposeful nitrogenation but I doubt they go to the expense of ensuring it is oxygen free; that level of purity is unnecessary.

&amp;quot;silenus&amp;quot;:132vtozd wrote: The PH used to have a poster hanging with a list of 10-15 chemicals used by macros, BUT not by micros.[/quote:132vtozd]It's in the new menu, just after the page that mentions us <!-- s8) --><img src="{SMILIES_PATH}/icon_cool.gif" alt="" title="Cool" /><!-- s8) -->
[quote:132vtozd]Other beers may contain:
Malt, hops, rice, barley, yeast, water, wheat, maize, syrups, corn sulphites, pyrocarbonate, foam enhancers, benzoate, amylogiucosidase, beta glucanase, alpha acetolactate, decarboxylase, stabilisers, ascarbonates...[/quote:132vtozd]

Great, I was looking for that:

[b:3ke10ul5]benzoate, ascarbonates, sulphites[/b:3ke10ul5]: These are the common antioxidants found in all sorts of beverages and food.


[b:3ke10ul5]amylogiucosidase, beta glucanase[/b:3ke10ul5]: These are two exogenous enzymes to help with the break down of complex sugars in poorly modified malt. They won't alter the flavour as such and are more biochemical than chemical.


[b:3ke10ul5]alpha acetolactate[/b:3ke10ul5] An exogenous enzyme but this time used to get rid of diacetyl and other VDKs. Once again more biochemical, and helps speed up maturation.

[b:3ke10ul5]decarboxylase[/b:3ke10ul5] This one's a bit vague as many things can be decarboxylated, but I imagine it is used to remove carboxyl groups from peptides to release free amino nitrogen that is essential for yeast growth. This should have already occurred during malting to a large degree, but might be less effective with American six row malt.