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11-30-2015 3:27 AM

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


  • Posted in thread: Another question about my municipal water on 11-30-2015 at 01:09 PM
    When brewers send their water to a laboratory for analysis, I guess the lab uses more reliable
    reagent and good methods for measuring it (rather than just counting drops)?The hardness tests
    (with EDTA...

  • Posted in thread: Another question about my municipal water on 11-29-2015 at 10:19 PM
    To begin we say that calcium and magnesium contribute hardness (as opposed to softness - the
    descriptor for mineral free or low mineral water). A harness is a thing that goes on a horse.It
    is in fact ...

  • Posted in thread: How precise can I target the pH of my water with phosphoric acid 10%? on 11-29-2015 at 10:11 PM
    Well you can't know exactly because the alkalinity and pH of the water that come from your tap
    will not be exactly those in your water report nor will any phosphoric acid you buy be exactly
    of the lab...

  • Posted in thread: Flavour of phosphate from acidifying with phosphoric on 11-28-2015 at 06:17 PM
    It will be extremely instructive if you go to your LHBS and get small amounts of lactic, malic,
    tartaric and citric acids. Then dissolve some bicarb in a volume of water, divide it into
    several glasse...

  • Posted in thread: Huge change in water report on 11-28-2015 at 06:11 PM
    I'm still really curious about the crazy sample but I'm relieved that my water doesn't seem to
    be as variable as I thought it might be. Any thoughts?I don't see anything too crazy here if
    you are ref...

  • Posted in thread: Does my water suck? on 11-28-2015 at 03:13 PM
    Found this on brewersfriend today. Haven't paid for a water test personally but this is my
    city. Does my water suck for brewing? 319210No, not at all. In fact it is quite good because of
    the low alkal...

  • Posted in thread: How precise can I target the pH of my water with phosphoric acid 10%? on 11-27-2015 at 09:11 PM
    Welcome back AJ! I take it the construction project is wrapped up and you are back in VA?In
    order: no and yes. Construction will proceed but without me there to get uptight about
    everything little thi...

  • Posted in thread: Clean pH pen, Hach pocket pro on 11-27-2015 at 09:05 PM
    AJ, I'm assuming that their junction is not employing the typical KCl electrolyte? That would
    easily explain why storage solution doesn't work on that instrument. That's what I am assuming
    too.As you ...

  • Posted in thread: Clean pH pen, Hach pocket pro on 11-27-2015 at 04:14 PM
    The technician believes that my probe died so early because it was stored in storage solution.
    He's putting in a request to update the documentation to include the fact that it should not be
    in anythi...

  • Posted in thread: Reducing alkalinity with slaked lime on 11-27-2015 at 04:03 PM
    Make sense my doubt? Or epsom, gympsum, CaCl2 labeled on spreadsheats already considere hydrate
    (water)?Water of hydration must be taken into account. Gypsum and epsom salts are pretty stable
    in this ...

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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