Home Brew Forums > Home Brewing Beer > Brew Science > Le Chatelier's principle and mashing




Reply
 
LinkBack Thread Tools Display Modes
Old 07-31-2012, 08:54 PM   #11
BrewKnurd
Formerly discnjh
Feedback Score: 0 reviews
 
BrewKnurd's Avatar
Recipes 
 
Join Date: Mar 2011
Location: Prairieville, LA
Posts: 2,579
Liked 207 Times on 174 Posts
Likes Given: 91

Default

Quote:
Originally Posted by GotPushrods

As usual he is right on.

I guess I was just implying that when the K value (the equilibrium constant) is soooo small or large (in this case large for the simplified, overall reaction) under mash conditions.... you can essentially "round off" LeChatelier for practical purposes.

There is still some cool chemistry going on, but as a homebrewer it will be very difficult to actually take advantage of the fact that it's in equilibrium.

If that makes sense...
And it would appear we are indeed all on the exact same page.


__________________
Fake it til you make it.
BrewKnurd is offline
 
Reply With Quote Quick reply to this message
Old 07-31-2012, 10:30 PM   #12
peanutaxis
Feedback Score: 0 reviews
Recipes 
 
Join Date: Dec 2011
Location: welligton, nzl
Posts: 10
Default

Quote:
Originally Posted by BrewKnurd View Post
Le chateliers principle applies only to equilibrium situations. Starches being broken down into sugars in a mash is a one way process. Nothing is putting the sugars back together to make starches.
Ah, yes, that makes sense. I wondered that it didn't apply.


peanutaxis is offline
 
Reply With Quote Quick reply to this message
Old 08-01-2012, 03:18 PM   #13
pjj2ba
Look under the recliner
Feedback Score: 0 reviews
 
pjj2ba's Avatar
Recipes 
 
Join Date: Jul 2006
Location: State College, Pennsylvania
Posts: 3,038
Liked 87 Times on 81 Posts
Likes Given: 10

Default

Equilibrium is a weird word. It has a common definition and technical definition that is the same - forward and reverse reactions at the same rate resulting in no net change (of whatever). However "commonly" people think of this in the realm of whole numbers (i.e. 50/50, even 95/5) yet technically, something can be at equilibrium at ratios like 1 million to 1
__________________
On Tap: CAP, Saison, Kolsch
Kegged and Aging/Lagering: Imperial Alt, CAP, GDR pils, Kolsch, OKZ (std Amer. lager), CZ pils
Secondary:
Primary: Saison, Session IPA
Brewing soon: IPA, light beer - yes, light beer
Recently kicked : ( Bock, Baltic Porter, Ger. Pils, Lite IPA,
Pilsner Urquell Master Homebrewer
(1st NYC 2011, 2nd NYC 2012)
P U crowns winners in its inaugural master HB competition
pjj2ba is offline
 
Reply With Quote Quick reply to this message
Old 08-01-2012, 04:33 PM   #14
BrewKnurd
Formerly discnjh
Feedback Score: 0 reviews
 
BrewKnurd's Avatar
Recipes 
 
Join Date: Mar 2011
Location: Prairieville, LA
Posts: 2,579
Liked 207 Times on 174 Posts
Likes Given: 91

Default

Quote:
Originally Posted by pjj2ba View Post
Equilibrium is a weird word. It has a common definition and technical definition that is the same - forward and reverse reactions at the same rate resulting in no net change (of whatever). However "commonly" people think of this in the realm of whole numbers (i.e. 50/50, even 95/5) yet technically, something can be at equilibrium at ratios like 1 million to 1
Absolutely. And even taken to the extreme of a hypothetical reaction that was absolutely one way, with no way for the reverse reaction to occur, it would still meet the defintion of equilibrium once the reaction was complete, as the forward and reverse reactions would both be happening at the same rate, that being not at all.
__________________
Fake it til you make it.
BrewKnurd is offline
 
Reply With Quote Quick reply to this message
Old 08-01-2012, 04:38 PM   #15
ajdelange
Senior Member
Feedback Score: 0 reviews
Recipes 
 
Join Date: Aug 2010
Location: McLean/Ogden, Virginia/Quebec
Posts: 3,884
Liked 223 Times on 187 Posts
Likes Given: 7

Default

I guess a formal definition would say that all derivatives of the state variables are 0 meaning that if the system is not disturbed nothing will change no matter how long you wait.


ajdelange is offline
 
Reply With Quote Quick reply to this message
Reply

Quick Reply
Message:
Options
Thread Tools
Display Modes


Similar Threads
Thread Thread Starter Forum Replies Last Post
mashing temps wardenwheat Brew Science 7 01-21-2012 02:07 AM
Step mashing and pH question. a_potter Brew Science 6 06-04-2011 01:59 AM
Purpose of the boil after mashing? robertbartsch Brew Science 16 08-01-2010 05:20 PM
Confusion about mashing Brew-Happy Brew Science 7 11-11-2009 08:58 PM



FOLLOW US ON