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10-24-2016 4:56 PM

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


  • Posted in thread: Have I been adjusting pH incorrectly? on 10-24-2016 at 04:56 PM
    Do either of you have experience in using slaked lime to raise mash pH? Any idea at starting
    doses with a low RA water like I have?No. Though I have experimented with it in the lab and
    come up with a ...

  • Posted in thread: Have I been adjusting pH incorrectly? on 10-22-2016 at 10:29 PM
    In general the ideal mash pH range is considered to be 5.4 to 5.6 at room temperature with
    excursions of about 0.1 either side of it considered allowable. So generally speaking I'd say
    back off on the...

  • Posted in thread: Adjusted pH with phophoric acid, ruined beer! on 10-22-2016 at 10:18 PM
    You DO need to calibrate it every time! Checking the pH 7 buffer only checks offset; it does
    not check slope If you do a check in both buffers and it is spot on (don't forget that the
    buffers' actual ...

  • Posted in thread: Help with my local water profile on 10-22-2016 at 12:57 PM
    I'm afraid that water report is not worth much. Cations and anions must balance. Here you have
    1 - 2 mEq/L alkalinity and about 0 - 0.4 sulfate plus about 0.4 mEq/L chloride for a maximum of
    2.8. Agai...

  • Posted in thread: Adjusted pH with phophoric acid, ruined beer! on 10-22-2016 at 12:50 PM
    Rule of thumb is that you need acid to the extent of approximately 90% of the alkalinity or, in
    this case 0.9*84/50 = 1.5 mEq/L, in order to zero out the alkalinity of the water. For 85%
    phosphoric ac...

  • Posted in thread: Water profile important for saison? on 10-21-2016 at 03:42 PM
    I didn't worry about mash pH, ideal flavor ions, etc. There's a million reasons why the water
    guys will pick this apart but it produced a tasty saison."Pick apart" is common English for the
    fancier wo...

  • Posted in thread: How do pH predictions incorporate malt DI pH and buffering capacity? on 10-21-2016 at 03:33 PM
    AJ, was that in the Water book?No, I think the water book has [Ca++]//3.5 + [Mg++]/7. I think
    John did the more recent measurements for a talk he was going to give at WBC this summer. He
    asked me to l...

  • Posted in thread: pH of Castle Pilsner Malt on 10-21-2016 at 02:09 AM
    It seems like this particular malt must have a fairly high pH.You have a pH meter and you have
    some of the malt so it should be easy enough for you to answer your implied question for your
    own and our...

  • Posted in thread: Question about the different SRM scales on 10-20-2016 at 09:55 PM
    There are 5 color specification scales in various degrees of use. The earliest was the Lovibond
    scale obtained by comparing the beer sample to standardized colored glasses. It's weaknesses
    are obvious...

  • Posted in thread: Adjusted pH with phophoric acid, ruined beer! on 10-20-2016 at 06:19 PM
    I'm thinking maybe it's stronger than 85%, or maybe processed incorrectly to give some nasty
    off flavors? No, that's about as strong as it gets. Stronger than that and it is hard to
    handle (too syru...

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?