andy6026
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Thread updated on page two to answer the query about the 'malty bite taste'
I just brewed my 8th batch on Monday, and having had only one outstanding success thus far, I'm trying to improve my brewing practices. It seems that my procedures have mostly been within standards that should allow me to brew exceptionally good beer, especially keep good fermentation temperature control. However, the one part of brewing where I seemed to be relying more on luck was in the mashing process.
1) I recently bought a vial of pH testing strips (they say pH 4662). I dunked one in my mash (at the sparging stage - I forgot up until then) and the sucker came out bright pink... I mean really bright pink. Didn't match any of the colours on the vial's chart. So my questions for this are, (a) what pH might that be? (b) how much does a bad pH affect the taste of the beer?
2) In the balancing act to get the hot sparge water out of the kettle and the 1st runnings into the kettle, I missed the target temperature on the sparge water - it ended up at 160 instead of 170. How does that effect the finished product.
Obviously neither of these 'mishaps' ruined the beer by any stretch of the imagination, but other than to RDWHB, what are the effects of each of these likely to be?
I just brewed my 8th batch on Monday, and having had only one outstanding success thus far, I'm trying to improve my brewing practices. It seems that my procedures have mostly been within standards that should allow me to brew exceptionally good beer, especially keep good fermentation temperature control. However, the one part of brewing where I seemed to be relying more on luck was in the mashing process.
1) I recently bought a vial of pH testing strips (they say pH 4662). I dunked one in my mash (at the sparging stage - I forgot up until then) and the sucker came out bright pink... I mean really bright pink. Didn't match any of the colours on the vial's chart. So my questions for this are, (a) what pH might that be? (b) how much does a bad pH affect the taste of the beer?
2) In the balancing act to get the hot sparge water out of the kettle and the 1st runnings into the kettle, I missed the target temperature on the sparge water - it ended up at 160 instead of 170. How does that effect the finished product.
Obviously neither of these 'mishaps' ruined the beer by any stretch of the imagination, but other than to RDWHB, what are the effects of each of these likely to be?