Kegconnection Complete Starter Kit and More Giveaway!


Home Brew Forums > Home Brewing Beer > Recipes/Ingredients > Let's say, hypothetically of course, someone added baking powder to the mash.

Reply
 
LinkBack Thread Tools
Old 04-29-2012, 07:14 PM   #1
klnosaj
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
 
klnosaj's Avatar
Recipes 
 
Join Date: Sep 2011
Location: Berkeley, CA
Posts: 441
Liked 8 Times on 8 Posts
Likes Given: 2

Default Let's say, hypothetically of course, someone added baking powder to the mash.

I know this guy who wants to know what would happen if, hypothetically speaking, of course, since what kind of idiot would ever actually do this? one were to add 1/2 teaspoon of baking powder to a mash instead of the 1/2 teaspoon of baking soda I....I mean this hypothetical person...meant to add?

__________________
klnosaj is offline
 
Reply With Quote Quick reply to this message
Old 04-29-2012, 08:24 PM   #2
jescholler
Feedback Score: 0 reviews
Recipes 
 
Join Date: Feb 2009
Location: Louisville, CO
Posts: 553
Liked 3 Times on 3 Posts

Default

I think you'll probably be fine. The ingredients on my can of baking powder are cornstarch, sodium bicarbonate (baking soda), sodium aluminum sulfate, monocalcium phosphate.

I would think the cornstarch got converted in the mash, so shouldn't cause a haze. Baking power actually has baking soda. Sulfate, phosphate, and calcium (not sure what monocalcium is) are used in brewing:
http://www.beer-brewing.com/beer-bre...wing_water.htm
Not sure about the aluminum though. It's probably in small enough amounts that it won't be detectable.

__________________
Harsh Bitterness Experiment

Primary: Not until fall :(
Bottle: English Barleywine
On Deck: Session APA, Vanilla Oatmeal Stout
jescholler is offline
 
Reply With Quote Quick reply to this message
Old 04-29-2012, 09:04 PM   #3
jescholler
Feedback Score: 0 reviews
Recipes 
 
Join Date: Feb 2009
Location: Louisville, CO
Posts: 553
Liked 3 Times on 3 Posts

Default

I forgot to add, I doubt the baking powder had the same effect on the pH as the baking soda would have. Either way, it's pretty much guess work, until you actually measure, so I doubt it made a dramatic difference.

What kind of beer are you making? I've found baking soda to be mostly unnecessary in brewing (I admit, there probably are a few rare cases where it is). I have extremely soft water and assumed I needed baking soda for a CDA I was making. I added 3/8 tsp to my mash and ended up with a pH of 5.6! That may have been the last time I use baking soda for brewing. I haven't done anything dark since, but from now on, I'll probably wait until I measure the pH to add any baking soda.

__________________
Harsh Bitterness Experiment

Primary: Not until fall :(
Bottle: English Barleywine
On Deck: Session APA, Vanilla Oatmeal Stout
jescholler is offline
 
Reply With Quote Quick reply to this message
Old 04-29-2012, 10:27 PM   #4
bobbrews
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2011
Location: Sierra, Nevada
Posts: 3,535
Liked 280 Times on 241 Posts
Likes Given: 18

Default

"Let's say, hypothetically of course, someone accidentally sat on an unsheathed banana covered in KY. I know this guy who wants to know what would happen if, hypothetically speaking, of course, since what kind of idiot would ever actually do this? one were to sit on an unsheathed banana covered in KY....I mean this hypothetical person...meant to add"

...You can see how this could be seen as unbelievable or even ridiculous, right? Just fess up and come clean that YOU actually added baking powder to your mash.

__________________
bobbrews is offline
 
Reply With Quote Quick reply to this message
Old 04-29-2012, 10:54 PM   #5
usfmikeb
Feedback Score: 5 reviews
Recipes 
 
Join Date: Jan 2011
Location: Leesburg, Virginia
Posts: 3,172
Liked 233 Times on 200 Posts
Likes Given: 2

Default

Lol

__________________
usfmikeb is offline
 
Reply With Quote Quick reply to this message
Old 04-30-2012, 01:03 AM   #6
klnosaj
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
 
klnosaj's Avatar
Recipes 
 
Join Date: Sep 2011
Location: Berkeley, CA
Posts: 441
Liked 8 Times on 8 Posts
Likes Given: 2

Default

Quote:
Originally Posted by jescholler View Post
What kind of beer are you making? I've found baking soda to be mostly unnecessary in brewing (I admit, there probably are a few rare cases where it is).
What kind of beer was I trying to make? You mean what kind of beer was the hypothetical brewer making, right?

And, hypothetically speaking, assume the addition was called for as a result of using water software, like, say, oh, I don't know...bru'nwater? Hypothetically, of course.
__________________
klnosaj is offline
 
Reply With Quote Quick reply to this message
Old 04-30-2012, 03:02 AM   #7
amandabab
Feedback Score: 0 reviews
Recipes 
 
Join Date: Mar 2012
Location: spokane, wa
Posts: 1,971
Liked 236 Times on 181 Posts
Likes Given: 446

Default

baking powder is mostly corn starch and baking soda (with a few sulphates for co2 production)

so you added a little baking soda for a minor ph adjustment and a lot of starch that won't convert, your mash may fizz a bit.

it will ferment out a bit high but not be horrible, its only 1/2 a teaspoon of starch .

BTW: you need to freeze the hypothetical banana or the whole process gets messy.

__________________
amandabab is offline
 
Reply With Quote Quick reply to this message
Old 04-30-2012, 03:12 AM   #8
Fid
Feedback Score: 0 reviews
Recipes 
 
Join Date: Oct 2010
Location: Seattle
Posts: 454
Liked 12 Times on 11 Posts
Likes Given: 3

Default

Quote:
Originally Posted by amandabab View Post
BTW: you need to freeze the hypothetical banana or the whole process gets messy.
^ win.
__________________
Fid is offline
 
Reply With Quote Quick reply to this message
Old 04-30-2012, 03:38 AM   #9
klnosaj
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
 
klnosaj's Avatar
Recipes 
 
Join Date: Sep 2011
Location: Berkeley, CA
Posts: 441
Liked 8 Times on 8 Posts
Likes Given: 2

Default

Quote:
Originally Posted by amandabab View Post
baking powder is mostly corn starch and baking soda (with a few sulphates for co2 production)

so you added a little baking soda for a minor ph adjustment and a lot of starch that won't convert, your mash may fizz a bit.

it will ferment out a bit high but not be horrible, its only 1/2 a teaspoon of starch .

BTW: you need to freeze the hypothetical banana or the whole process gets messy.
But the final taste, you think, won't be impacted in a noticeable (or at least negatively noticeable) way? It's the aluminum and Monocalcium Phosphate that had me concerned. I discovered they use the latter in fertilizer.
__________________
klnosaj is offline
 
Reply With Quote Quick reply to this message
Old 04-30-2012, 04:06 AM   #10
amandabab
Feedback Score: 0 reviews
Recipes 
 
Join Date: Mar 2012
Location: spokane, wa
Posts: 1,971
Liked 236 Times on 181 Posts
Likes Given: 446

Default

Quote:
Originally Posted by klnosaj View Post
But the final taste, you think, won't be impacted in a noticeable (or at least negatively noticeable) way? It's the aluminum and Monocalcium Phosphate that had me concerned. I discovered they use the latter in fertilizer.
I really don't think it will, the amounts of those are very small. diluted to 5-10 gallons its nothing.
__________________
amandabab is offline
 
Reply With Quote Quick reply to this message
Reply


Quick Reply
Message:
Options
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Baking with Beer?? Post here AAIndigo Recipes/Ingredients 0 04-18-2012 12:47 PM
lactose powder marcelo Recipes/Ingredients 3 05-15-2010 05:00 AM
Oakmore Oak Powder? jeansberg Recipes/Ingredients 3 07-31-2009 12:44 PM
Would corn starch added in mash tun work? Grimsawyer Recipes/Ingredients 5 07-02-2008 07:07 AM
Baking yeast Nerro Recipes/Ingredients 14 04-07-2008 03:15 PM