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11-23-2014 12:19 PM

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629 Likes on 519 Posts 


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


  • Posted in thread: Something wrong with my Milk stout! on 11-23-2014 at 08:10 PM
    Then I read about chloride and sodium, and learned that it can make it sweeter, or anyhow make
    the sweetness taste better.Yes, you can and it does.Since I have 11 in NA+ and 13 in CI, I
    thought I had ...

  • Posted in thread: Something wrong with my Milk stout! on 11-23-2014 at 08:05 PM
    ..you don't use garlic and salt in a 3:1 ratio- I hope not. That's much too low! Did you know
    that most cooking books are way off probably due to a translation error from the Italian? Where
    they say '...

  • Posted in thread: Something wrong with my Milk stout! on 11-23-2014 at 07:49 PM
    It's hard to say what may be at play here. A more fundamental observation than lack of expected
    sweet taste would be the measured gravity. Was it near expectations?You put in a lot of
    bicarbonate and ...

  • Posted in thread: pH Meter Calibration on 11-23-2014 at 01:44 PM
    The better meters all have that feature. It lets you, the analyst, decide when a buffer reading
    is stable enough to accept rather than having the meter make that decision for you. It is a big
    plus. Th...

  • Posted in thread: Measuring Calcium Chloride on 11-22-2014 at 10:54 PM
    I went by the LHBS today and picked up a couple of 2 Oz jars of calcium chloride prills. They
    assay 76% CaCl2 by this method and are thus effectively the dihydrate. I have edited the
    original post to ...

  • Posted in thread: RO Sparge Water on 11-21-2014 at 06:19 PM
    Although it was only speculation at that time, I decided to add some calcium (CaCl2) to my
    sparge water. Problem solved and back on top at the competitions.The chloride ion often gets
    overlooked. The...

  • Posted in thread: sanke kegs?? on 11-21-2014 at 02:05 PM
    Very interested to understand how you fill up your kegs without removing a spear in your sanke
    keg. Please teach me your jedi tricks.Nothing Jedi about it. You just have to emulate
    commercial brewery ...

  • Posted in thread: pH Meter Calibration on 11-21-2014 at 05:21 AM
    I would want manual calibration mainly for high pH -- for doing water treatment, both for
    brewing and for aquariums. High pH buffer solutions don't have a very long shelf life (or so
    I've heard) becau...

  • Posted in thread: What is a good water profile for American IPAs? on 11-20-2014 at 10:47 PM
    He's not really telling you much here, is he? We can make a couple of observations
    though.[*]Stone Ruination, 10th and 11th Anniversary Ale - Use municipal water (~300ppm
    hardness) that is carbon filt...

  • Posted in thread: sanke kegs?? on 11-20-2014 at 10:21 PM
    I keep seeing these threads and they always seem to come down to how simple it is to take out
    the spear. My question is why would anyone want to take out the spear? Sanke's are not designed
    to have th...

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?

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