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03-04-2015 7:07 AM

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


  • Posted in thread: pH 5.2 Stabilizer. Experience? on 03-04-2015 at 03:02 PM
    I know without having all the information it's hard to rule out, but is 5.2 a likely cause of
    this?Probably not. If you have a mash that comes in at pH 5.7 or 5.8 the curve in the previous
    post makes...

  • Posted in thread: first pilsner - decoction questions. on 03-04-2015 at 03:36 AM
    Well he was right in the sense that the only way to tell is by the double blind triangle test
    but he is wrong if he concludes that decoctions do not produce better beer than other means
    based on the t...

  • Posted in thread: How much will RO system help with high bicarbonates? on 03-03-2015 at 05:12 PM
    A newly installed system should get 95% or more so you might have 16.5 mg/L. Very high mineral
    content waters challenge RO sustems. You could always put 3 in tandem if one by itself was not
    effective ...

  • Posted in thread: water for a barley wine? on 03-03-2015 at 10:28 AM
    You will need some acid and calcium chloride. You do not need gypsum but might very well want
    some or even quite a bit depending on you tastes.

  • Posted in thread: Is this pH meter good enough for brewing? on 03-03-2015 at 10:25 AM
    What does your common sense tell you?

  • Posted in thread: Adjusting Water on 03-03-2015 at 05:33 AM
    It's what Brewer's Friend calculates it to be. No, not at all. Never rely on a calculated
    (spreadsheet, calculator) pH for anything other than a rough estimate and for gaining insight
    as to how chang...

  • Posted in thread: Gas mix for nitro on 03-02-2015 at 11:09 PM
    I would be suspicious of the notion that different CO2/NO gas blends are distributed in
    different type cylinders.I'd be really suspicious too of anyone selling a mix of CO2 and nitric
    oxide. Now CO2 a...

  • Posted in thread: 240v Elements -Single SSR or 2? Pros / Cons? on 03-02-2015 at 10:49 PM
    There is only one reason to use two SSR's and that is so that if one fails ON (and everyone
    assumes that SSR's always fail on) having the other one turn off properly will interrupt the
    current flow to...

  • Posted in thread: Gas mix for nitro on 03-02-2015 at 10:26 PM
    I can only make some general observation based on my experiences in the States where things are
    a little different. For starters, stout is dispensed with 25% CO2 here. Thus if dispensed with
    30% at th...

  • Posted in thread: Reducing alkalinity with slaked lime on 03-02-2015 at 10:07 PM
    Unfortunately, there is no 'right' answer. If you follow the guidelines of the article (with
    the missing decimal point inserted) looking at the water as is i.e. with its 3,73 mEq/L
    alkalinity and 3,18...

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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