What's your definition?

[bpgreen]

I've been reading the Mr Beer forums lately. I posted briefly, then went into lurking mode except when I saw suggestions that could actually be dangerous (such as using hot tap water).

But I've recently seen some definitions of terms that I would consider common brewing terms that are used very differently there.

Here are two examples. I'll give my understanding and will not list the definition given in the Mr Beer Forums.

Mash (as opposed to steep): the main difference is that for a mash, you need to include grains with enough diastatic power to convert starches to sugars. To make this work there are considerations such as the amount of water used and temperature, but the main differentiation between a mash and a steep is whether there is conversion.

Adjunct: My usual definition of an adjunct is a simple sugar. A broader definition might be any unmalted starch.

What's your definition?

[The_Professor]

Not sure what posts you are talking about bp. I found Josh R's "Steeping/Mashing Grains 101" pretty quickly.
If I read it correctly with a quick look, it would seem he is suggesting holding the mash temp for only 30 min and then just bringing it to a boil like you would before adding the HME. Might be enough to keep it from going sour.

[mashani]

I would call an adjunct any type of simple or complex sugar (IE I would call maltodextrin and lactose an adjunct) or any ingredient that requires a Mash to convert into sugar and does not have enough d-power to convert on its own.

[Pudge]

MrBeer?
Never heard of it...

A mash is where conversion takes place. Steeping is basically rinsing.
I've always considered any non grain recipe ingredient to be an adjunct.

[John Sand]

I think of rice and corn as adjuncts too. Aren't BMC "Adjunct Lagers"? But I don't know for certain.

[Bluejaye]

except when I saw suggestions that could actually be dangerous (such as using hot tap water).

What is your definition of dangerous, and why would that be so? Not that I'm suggesting anyone ever use hot tap water, but since you posted it now I want to know!

Anything that isn't malt is an adjunct in my book. That includes corn, rice, sugar, etc. Not that my "book" is the authority.

Mashing vs. steeping is kind of a strange bird to me. 30 years ago, it would have seemed there is a distinction. But what people have learned with BIAB kind of blurs the line about water volume and mashing. So it seems more about the type of malt being used, than any other consideration.

[Gymrat]

I think of mashing as going after conversion and steeping as making grain tea. I think of adjuncts as added simple sugars to bump the ABV.

[bpgreen]

except when I saw suggestions that could actually be dangerous (such as using hot tap water).

What is your definition of dangerous, and why would that be so? Not that I'm suggesting anyone ever use hot tap water, but since you posted it now I want to know!
[/qoute]

My definition of dangerous is simmering that can cause harm.

The reason that using hot tap water for cooking or brewing can be dangerous is that in homes built before 1985, the solder used on the copper pipes can have lead in it. Hot water can leach the lead out.

[Dawg LB Steve]

Adjunct to me would be anything in the mash, boil or fermentation that is not barley or wheat for fermentables.

[mashani]

I think of rice and corn as adjuncts too. Aren't BMC "Adjunct Lagers"? But I don't know for certain.

Yes, this fall into my category of "any ingredient that requires a Mash (or something funky if you are into rice wine) to convert into sugar and does not have enough d-power to convert on its own"

Adjunct to me would be anything in the mash, boil or fermentation that is not barley or wheat for fermentables.

Malted Rye is no more and adjunct then Malted Wheat. It is used in similar proportions as wheat would be in authentic Roggenbiers. It has D-Power. Technically there are other grains that could be malted and produce enzymes too.

But say flaked wheat, flaked rye, those I would call adjuncts. Because they have no ability to self convert.

[bpgreen]

Not sure what posts you are talking about bp. I found Josh R's "Steeping/Mashing Grains 101" pretty quickly.
If I read it correctly with a quick look, it would seem he is suggesting holding the mash temp for only 30 min and then just bringing it to a boil like you would before adding the HME. Might be enough to keep it from going sour.

I found the post on mashing that I thought gave a nonstandard definition. here

It says that mashing is steeping within a regulated [temperature] range. But rereading it in context, he had other comments that discussed the need to mash with grains that had diastatic power to convert the starches.

The adjunct definition that I disliked was here, where two row is described as an adjunct. I don't see any way that two row can be an adjunct. And to say that you never make up for a lack of extract by adding grain, but by adding more extract seems somewhat backwards. That's pretty much a direct contradiction of PM brewing, where you make up for the lack of fermentables from grain by adding extract.

I think I just need to stop reading threads over there.

[The_Professor]

I don't really buy Josh R's comment that 2 row can be an adjunct. I would say that I disagree that 2 row becomes an adjunct in a partial mash, with the HME being the "main ingredient" except that he actually recommends not really mashing the grain properly (30 min with no check), so I guess that would make the whole mash an adjunct. Otherwise the 2 row would be an essential part of a successful mash. I guess that's the reasoning. I think they just make up whatever suits their fancy there.

[bpgreen]

I don't really buy Josh R's comment that 2 row can be an adjunct. I would say that I disagree that 2 row becomes an adjunct in a partial mash, with the HME being the "main ingredient" except that he actually recommends not really mashing the grain properly (30 min with no check), so I guess that would make the whole mash an adjunct. Otherwise the 2 row would be an essential part of a successful mash. I guess that's the reasoning. I think they just make up whatever suits their fancy there.

I think I'm just going to stop even dropping by there.

[The_Professor]

I took a quick look at the "partial mash" offerings. Most of them have a base malt. One recipe seems to have people "mashing" carapils and crystal.

[Pudge]

... I think they just make up whatever suits their fancy there.

Happens a lot on homebrew forums. I was frustrated/confused during the first few months on MBF with misinformation. I hope (don't remember) I didn't add to it anywhere along the line.