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Old 06-28-2008, 02:26 AM   #1
Kaiser's Avatar
Nov 2005
Pepperell, MA
Posts: 3,895
Liked 131 Times on 76 Posts

For a while now I'm working on a fairly comprehensive series of micro mashes in which I try to determine not only the qualitative but also the quantitative effect of various single infusion mash parameters on the fermentability of the produced wort.

I'm finally at a point where I can release the data for the pH series:

limit of attenuation experiment

Scan it over or read it through. The article is far from complete, but good enough for discussing the data and methods.

(this has also been posted on the NB forum)


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Old 07-01-2008, 07:47 PM   #2
eschatz's Avatar
Dec 2007
Terre Haute, IN
Posts: 3,434
Liked 35 Times on 19 Posts

Kaiser, someday I'm going to brew enough beer and read enough books so that I can go back to all of your old posts and understand what the hell is going on. Ever since the research class i took in my grad studies i still shudder at the words qualitative and quantitative....
play the bass, brew the beer

What's tappening? :D

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Old 07-01-2008, 10:09 PM   #3
Nyxator's Avatar
Sep 2007
Tempe, Arizona
Posts: 205
Liked 1 Times on 1 Posts

Nice work! I always thought that maximizing brewhouse efficiency would lead to more attenuated beers, but I can see that's not necessarily the case.
Haiku are easy
But sometimes they don't make sense

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Old 07-01-2008, 10:20 PM   #4
Nov 2007
West Hartford, CT
Posts: 151
Liked 2 Times on 1 Posts

My head hurts!

Great job Kaiser! Thank you for posting this, and I will have to read it again before I can start to make comments, but this is awsome!

"All right, brain, I don't like you, and you don't like me, so let's just do this and I'll get back to killing you with beer." - Homer Simpson

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