Kaiser
Well-Known Member
Have you ever though that it is not a coincident that the mash pH that we get when we mix malt with moderately hard water is just the right pH for enzyme activity?
I think that the barley seed wants to create a pH that is good for its enzymes and thats why there are mechanisms (phosphate buffers, phytase enzyme) that allow this pH to be reached and stabilized.
Not necessarily a world changing discovery but something that came to mind when I thought about pH stuff this weekend.
Kai
I think that the barley seed wants to create a pH that is good for its enzymes and thats why there are mechanisms (phosphate buffers, phytase enzyme) that allow this pH to be reached and stabilized.
Not necessarily a world changing discovery but something that came to mind when I thought about pH stuff this weekend.
Kai