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10-30-2014 10:01 AM

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  • Retired
  • Baroque, early Classical
  • Male
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  • McLean/Ogden
  • Virginia/Quebec


  • Posted in thread: Acidifying sparge water in HLT on 10-30-2014 at 03:18 PM
    I'm scared- I'm actually starting to understand most of what AJ says. :pDelighted!The
    alkalinity of the 7 gallons total will be right about 70. I need to add very little phosphoric
    acid to it- like 6 ...

  • Posted in thread: Acidifying sparge water in HLT on 10-30-2014 at 01:07 PM
    Does it? Let's suppose we have water at pH 7 with alkalinity (to 4.3) of 101.6 and calcium
    hardness of 100. This is balanced. The 1.6 is the alkalinity of the water itself. Now we heat
    it and half the...

  • Posted in thread: Coment on water report pleeeeease !!! on 10-29-2014 at 02:44 PM
    Before I got this water report I had been adjusting my mash Ph down to 5.3 by way of phosphoric
    acid additions. So I believe my ph has always been OK.That sounds good.I also used to throw in
    2 tsps gy...

  • Posted in thread: pH Meter Calibration Solution: How long is it good for? on 10-29-2014 at 12:11 PM
    Once the solution is suspect we check the pHmV of the unit, and compare the old with a new
    solution, and toss it if its questionable.It took me a while to figure out what this means and
    I finally conc...

  • Posted in thread: Coment on water report pleeeeease !!! on 10-29-2014 at 11:47 AM
    Very chuffed. Just got my water report.Would any good samaritan like to comment on it
    suitability ? Many thank you'sPretty nominal. A bit on the hard side but that is not
    necessarily bad. A bit high o...

  • Posted in thread: Formula for determining how much beer is left in a keg on 10-29-2014 at 02:51 AM
    You can determine how much beer is in a keg pretty simply by just placing your hand on the side
    of the keg. Assuming you hand covers the beer line the part of the keg above the beer will warm
    faster t...

  • Posted in thread: Bru'n water stout help on 10-29-2014 at 02:41 AM
    ...the area we're in right now has pretty bad water:Starting
    ProfileppmCa74Mg25Na342SO4501Cl216HCO3326PH 8.1No fear of contradiction there!Minor point, and
    I'm not having much luck with it, but we rea...

  • Posted in thread: Help with water report on 10-28-2014 at 04:46 PM
    ... the water part of things will take me from good to better. Yes, it will.We get our water
    from four different reservoirs so there is seasonal variation which make things a little more
    difficult. B...

  • Posted in thread: Helping A Frustrated Brewer on 10-28-2014 at 01:21 PM
    How sure are you that there's no chloramine in your water?That's pretty easy to check. Draw a
    glass of water and let it stand out over night. Next morning pour it back and forth into
    another glass whi...

  • Posted in thread: Helping A Frustrated Brewer on 10-28-2014 at 01:14 PM
    I recall a brewery that John Palmer and I visited in central Indiana that used RO water for
    all their brewing. But they didn't acidify the mashes for their pale beers. Those mash pH's
    were apparently...

February 8, 2014  •  02:08 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?