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07-30-2016 3:38 PM

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


  • Posted in thread: Help w pH for black IPA on 07-30-2016 at 03:28 PM
    My experience is that the original grist would easily have a lower than desirable pH and it
    will likely be around 5.3 with the proposed salts (without the baking soda).If I use the most
    acidic base ma...

  • Posted in thread: Help w pH for black IPA on 07-30-2016 at 12:36 AM
    Sorry if it over your head. It is rather confusing at first.You are missing the essential
    points:1) You DO NOT need baking soda or lime to get nominally correct pH with this grist.2)
    You DO NOT need t...

  • Posted in thread: Magnesium chloride hexahydrate on 07-30-2016 at 12:31 AM
    Mag chloride is very hygroscopic and will increase its hydration state if exposed to moist air.
    Unless you are intent on using that salt, I would go with the Epsom and CaCl2.So handle it the
    way we ha...

  • Posted in thread: Magnesium chloride hexahydrate on 07-29-2016 at 03:51 PM
    Because he wants magnesium and chloride not magnesium and calcium and sulfate and chloride.It
    is pretty easy to make small quantities of magnesium chloride. Start with epsom salts. Add lye
    to raise pH...

  • Posted in thread: Chiller for a jacketed conical on 07-29-2016 at 11:25 AM
    As the kind of chiller you are looking at is a typical liquid/liquid (refrigerant loop on one
    side of a heat exchanger and glycol on the other) refrigeration unit as are those sold for this

  • Posted in thread: Help w pH for black IPA on 07-29-2016 at 11:03 AM
    Full boil BIABmy plan is a cipa with1) 13# 2 row2) 1# crystal 10L3) 1# blackprinze 500L4) 0.5
    special roast 50Li have tried to use brunwater and ez with my water and with 100% RO but i keep
    getting a...

  • Posted in thread: Deionized Water for pH Meter - Seeking Advice on 07-28-2016 at 06:48 PM
    The distilled water sold at grocery stores and pharmacies is, if not completely, sufficiently
    deionized for rinsing pH electrodes and preparing buffers.

  • Posted in thread: Interesting German Brewing PDF on 07-28-2016 at 03:58 PM
    I have a pilsner that is a sulfur bomb at the moment, although I haven't tried it in a week,
    so hopefully it's dissipated. This is called 'Jungbuket' (often translated as 'beer stench')
    and is, for t...

  • Posted in thread: Quick question with treated water + mash pH Stabilizer on 07-28-2016 at 12:56 PM
    Returning to the original post: 5.8 to 5.9 is a rather high pH for a mash made with low
    alkalinity water like this one so the pH meter ought to be checked (but the pH meter should
    almost always be che...

  • Posted in thread: Quick question with treated water + mash pH Stabilizer on 07-27-2016 at 06:04 PM
    I think it might be a little overstated to say that Ca and Mg salt additions won't bring mash
    pH down enough. They can. However, it is true that you wouldn't want to use that option for
    most brewing. ...

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?