ajdelange

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Join Date:

08-06-2010

Last Activity:

08-28-2016 2:01 AM

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1402 Likes on 1069 Posts 

    ABOUT ME

  • Retired
  • Baroque, early Classical
  • BURP, AHA, ASBC, MBAA
  • Male
  • Married
  • McLean/Ogden
  • Virginia/Quebec

LATEST ACTIVITY

  • Posted in thread: <$20 pH meters on 08-27-2016 at 10:23 PM
    Any pH meter that costs less than $300 is a toy.There was a time, not that long ago, when this
    was true but it isn't any more. There are a couple of meters out there at around $150 that are
    pretty goo...

  • Posted in thread: K Type Thermocoupler +/- on 08-26-2016 at 09:59 PM
    When I was practicing Omega Engineering used to provide these very elaborate catalogs in hard
    cover which took up over a foot of shelf space and had volumes for Temperature, Pressure, pH
    and Conductvi...

  • Posted in thread: K Type Thermocoupler +/- on 08-26-2016 at 08:07 PM
    Regarding what wire to use for connections, it really does matter, but it's been a long time
    since I looked at the details. Actually it doesn't (with one caveat) and here's why. A lot of
    people think ...

  • Posted in thread: <$20 pH meters on 08-26-2016 at 04:07 PM
    Floating between 3.9 and 4.1 represents error of 0.2 which can make a heck of a lot of
    difference in the finished beer. With ±0.02 technical buffers you should be able to read pH to
    about ±0.02 or eve...

  • Posted in thread: Water Report - Brewing Double IPA on 08-26-2016 at 03:58 PM
    Thank you aj....... Appreciate the analysis... Could I use salts to acheive the same effect? My
    sulfates might not be as high but my PH looks good and Ive avoided too much (if any) lactic
    acid.We foun...

  • Posted in thread: <$20 pH meters on 08-26-2016 at 02:04 PM
    Sometimes you get lucky but the probability is much higher that you will be disappointed with
    inability to hold calibration (instability: see pH Calibration Sticky under Brewing Science) as
    described ...

  • Posted in thread: K Type Thermocoupler +/- on 08-26-2016 at 01:56 PM
    No. Just be sure it is the same wire for both pins.

  • Posted in thread: LaMotte BrewLab Plus on 08-26-2016 at 01:50 PM
    You may well find that as you gain experience in using the kit your accuracy will improve with
    the alkalinity, hardness and chloride tests and perhaps even with the sulfate and, as the
    accuracy of the...

  • Posted in thread: Water Report - Brewing Double IPA on 08-26-2016 at 02:00 AM
    It is certainly generally true that the less alkalinity there is in the water the easier it is
    to make beer as the brewer must dispose of alkalinity one way or another if he is to make a
    decent beer. ...

  • Posted in thread: Water Report - Brewing Double IPA on 08-26-2016 at 01:43 AM
    Yes, lactic acid is pretty strongly flavored but it is a pleasant flavor so it is hard to say
    how much is too much. You are fighting quite a bit of alkalinity here. One way to avoid
    possible problems ...

1 COMMENTS
Posted: 
February 8, 2014  •  08:08 AM
Yeast starters generally need to be stepped up to a size appropriate for 10 gal batch pitching. But I've been researching the reason for this. It seems to me, that if the yeast needs can be anticipated and met for the whole starter size, then this step-up procedure could be eliminated. The most obvious delta (to me) across the fermentation is pH. Internally, yeast maintain pH at 5.0-5.8. Dissolved CO2, excreted acids, and cell H+ transport continously increase H+ concentration, decreasing pH. There needs to be a pH delta across the cell wall for maltose influx. So this is why yeast act to decrease pH in external medium. But they don't appear to be able to shut that process off (at least, completely) and so can acidify mediums that aren't well buffered right down and out of their operating window. Looks like best pH is mid-4's to 5.0 or so. Now, pitching a starter with too little yeast means that they can't quickly acidify the wort down to optimum pH levels. And then, even if they can, such a large amount of growth causes over-acidificaiton and floccing before full attenuation. Since this is a starter and we intend to decant the 'beer' before pitching, can't we introduce a buffer into the wort before fermentation? The buffer would hold pH around 4.5-5.0. The yeast would be presented with optimum pH from start to finish, ensuring full attenuation with any size starter, with any size innoculation. What think ye? Any recommendations for acid-salt-alkaline combinations for buffers?
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