batfishdog37
Well-Known Member
Greetings,
Does anyone have an idea if hop alpha acids dissociate hydrogen ions into the wort during boiling/isomerisation, in a similar way to the way other acids like hydrochloric acid does in a solution? I am searching through many resources like "Principles of Brewing Science", "Technology, Brewing and Malting", some material from Siebel and online sources and for whatever reason cannot find specific descriptions of this.
Ultimately, I am trying to figure out the specific reasons why isomerisation is better at more alkaline pH's. My initial thought is because the alkaline solution would accept the H+ ions more readily and/or if the solution would have a lowered buffering capacity for some reason.
Thanks for reading and for any resource ideas or direct help!
Does anyone have an idea if hop alpha acids dissociate hydrogen ions into the wort during boiling/isomerisation, in a similar way to the way other acids like hydrochloric acid does in a solution? I am searching through many resources like "Principles of Brewing Science", "Technology, Brewing and Malting", some material from Siebel and online sources and for whatever reason cannot find specific descriptions of this.
Ultimately, I am trying to figure out the specific reasons why isomerisation is better at more alkaline pH's. My initial thought is because the alkaline solution would accept the H+ ions more readily and/or if the solution would have a lowered buffering capacity for some reason.
Thanks for reading and for any resource ideas or direct help!