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Old 06-13-2006, 10:02 PM   #1
Brewer3401
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About 20 minutes into my boil (all grain batch), I checked the pH and wanted to drop it. I added 10+ drops of 85% phosphoric acid. I noticed "trash" in the wort and removed it with a fine mesh screen. Had about 1 cup of something that looked like what comes out of a dryer filter screen. Any ideas what happened here ? Never added acid, and never had this break out of solution during a boil. Thanks

 
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Old 07-07-2006, 03:56 PM   #2
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Answering my own question. Kegged 5 days ago, and the beer is fine. Head retention and lacing is minimal though. 87 IBU and dry hopped with 3 oz Columbus (13.80) with no head retention. I believe I knocked proteins out of suspension with the acid addition. In hindsight, I may have done better letting the "funk" boil until the end. May have dissolved back into the wort. Beer tastes good as usual, with exception of head retention

 
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Old 07-07-2006, 04:04 PM   #3
Walker
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curious non-AG guy...

why did you want to lower the Ph of your wort?
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Old 07-07-2006, 06:57 PM   #4
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Inexperienced non-AG guy speculating:

Methinks a Ph of 5.2 yields optimal mashing of the grains.
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Old 07-07-2006, 06:59 PM   #5
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Quote:
Originally Posted by chillHayze
Inexperienced non-AG guy speculating:

Methinks a Ph of 5.2 yields optimal mashing of the grains.
Understood... but he added this to the BOILING WORT (ie; after the mash).

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Old 07-07-2006, 07:00 PM   #6
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yeah, but he added it during the boil...perhaps to get in a pH range for optimal hop utilization? (Inexperienced AG guy)

Walkers ninja speed beat me to it, man he's fast!

 
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Old 07-12-2006, 02:55 PM   #7
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Checked pH after beginning of boil and was 6.20
Had 2 pH meters and the first one was not accurate. Mashed at 5.25 pH, or so I thought. Had read (Noonan?) that wort pH adjustments could be made during the boil. I think if I had diluted the acid before adding to the boiling wort, the protein would not have broken out of suspension.

 
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