MarsColonist
Well-Known Member
I just wanted to lament in chemistry terms....
http://www.bbc.co.uk/news/science-environment-13067547
http://www.bbc.co.uk/news/science-environment-13067547
All my room temp stored lagers taste like tricyclocohumol!!!
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Nateo
Well-Known Member
I'd like to read the part of the paper about pH and beer stability, but don't really want to pay $35 for 48 hours of access.
Does anyone have an ACS account?
Does anyone have an ACS account?
Nateo
Well-Known Member
I found a guy on the AHA boards with an ACS account.
PM with your email if anyone wants a copy of the article.
A brief summary of the pH section: pH is incredibly stable through storage, and initial pH has a big impact on the degradation of trans-iso-alpha-acids. Beer with a pH of ~ 4.3 showed a 68-78% trans-isocohumulone degradation, whereas beer with a pH of 4.5 showed a 48-64% degradation.
Tricyclocohumol increased pretty evenly between 4.2 and 4.4 pH within the first 90 days, differing by 0.8 μmol/L, with the 4.4pH beer at 1.8 μmol/L, and the 4.2 ph beer at 2.6 μmol/L. The concentration diverged upon further storage, resulting in a 1.1 μmol/L spread, with the 4.4 pH beer ending up at 2.6 μmol/L and the 4.2 pH beer ending up at 3.7 μmol/L after 360 days.
PM with your email if anyone wants a copy of the article.
A brief summary of the pH section: pH is incredibly stable through storage, and initial pH has a big impact on the degradation of trans-iso-alpha-acids. Beer with a pH of ~ 4.3 showed a 68-78% trans-isocohumulone degradation, whereas beer with a pH of 4.5 showed a 48-64% degradation.
Tricyclocohumol increased pretty evenly between 4.2 and 4.4 pH within the first 90 days, differing by 0.8 μmol/L, with the 4.4pH beer at 1.8 μmol/L, and the 4.2 ph beer at 2.6 μmol/L. The concentration diverged upon further storage, resulting in a 1.1 μmol/L spread, with the 4.4 pH beer ending up at 2.6 μmol/L and the 4.2 pH beer ending up at 3.7 μmol/L after 360 days.
