Owly055
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- Feb 28, 2014
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Has anybody done any real experimentation on using PH testing to regulate mash or kettle souring to achieve a specific result?
My recent episode with an accidentally soured fermentation which I stopped by pasteurization at the perfect point has made me want to try utilizing sour mash to achieve a similar result. This cream ale that soured very slightly produced a distinctive and very pleasant "shandy" effect more than a classic sour beer. I'm reluctant to taste a sour mash, though I do not have the same reluctance to taste a sour ferment for some reason. You really cannot beat a taste test. The human tongue and nose give incredibly sensitive chemical analysis that often cannot even be approached by instruments and chemical testing. There are professional tasters in many fields as a result.
H.W.
My recent episode with an accidentally soured fermentation which I stopped by pasteurization at the perfect point has made me want to try utilizing sour mash to achieve a similar result. This cream ale that soured very slightly produced a distinctive and very pleasant "shandy" effect more than a classic sour beer. I'm reluctant to taste a sour mash, though I do not have the same reluctance to taste a sour ferment for some reason. You really cannot beat a taste test. The human tongue and nose give incredibly sensitive chemical analysis that often cannot even be approached by instruments and chemical testing. There are professional tasters in many fields as a result.
H.W.