bootney

Recipes 

It's been a couple of months since I've posted to this thread so I thought I'd give an update on my progress with mash pH. I also have yet to taste the Porter (fellow club member brewed it) that this thread was originally started for.

I have come to learn quite a bit over the past few months and have a better understanding of this process thanks to all the help from you guys. My first few attempts using acidulated malt and calcium chloride yielded mash pH's around 4.9. I believe having a 4.9 pH is where most of my batches have been since messing with mineral additions.

I then just switched to calcium chloride and started to get better results. With an IPA I hit 5.17, and ever since that batch my last 3 have had a pH between 5.35 and 5.45. I did a darker Scottish ale compared to the Belgians and IPA's that I usually brew and did add some chalk to the brew and hit 5.4.

So all in all I'm pleased with the results. I brew the same IPA recipe every other month so I'm looking forward to comparing the 5.17 to the other batches. The non carbonated 5.17 had less of a tartness to it compared to my previous attempts. Not sure if that would be something to expect.

Here are a few new questions. I have always used 1/4 tsp of wyeast nutrient for my starters, 1/2 tsp for the boil, and 1/4 tsp a day after high Kräusen. My question does this nutrient impact flavor of the beer?

Second question would be with a pumpkin ale I plan to brew next month, and does pumpkin have any effect on mash pH one way or the other?

Misplaced_Canuck

Recipes 

I don't think that you'll see much of a difference in between a 5.17 pH mash porter vs 5.4 pH mash porter. The difference is not hugely significant.

I don't believe that a small amount of yeast nutrient would directly affect the beer, but if your pitching rates are changed (if this case, positively/higher), then yes, you would get a change in your beer. Generally speaking, you'd get a better beer and mellower flavors, and possibly a slightly lower finishing gravity.

M_C

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"Rogue is the IBM of beers"

Quote:

Originally Posted by Unknown Carbonic bite? Is that like the bubonic plague?