Anyone willing to offer a guess of what dissolved extract of average gravity in distilled water would be. I understand there will variations amongst mfgrs, DME and liquid, etc. Would it even be within an acceptable range to brew beer? I assume the extract itself must be at under 4.5 to packaged in cans... Anyone adjust pH for yeast starters? Just curious. Any thoughts welcome!
pH guestimate of extract in distilled
- Thread starter zwiller
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Are you asking about extract or pH?
If extract it depends on how much water you add.
If pH it's probably 5 - 5.5.
If extract it depends on how much water you add.
If pH it's probably 5 - 5.5.
The gravity will depend on
How much extract
How much water
A pound of extract in 10 gallons will have a lower gravity than two pounds of extract in 1 gallon. Liquid and dry extracts will have differing sugar content also
pH adjustment for starters is not needed. You are not trying to make a tasty beverage. You are trying to increase the numbers of yeast cells and/or confirm the viability of the yeast. Usually just the former.
zwiller
Well-Known Member
Thanks for playing along guys. I agree conversion is done and it doesn't matter much.
Yes, I meant pH. So it is likely within range of typical wort...
Tons of variable here, no doubt. It wasn't the reason for the query but is there a chance that starter made with tap water with high alkalinity could affect yeast performance/have an affect on final beer?
Yes, I meant pH. So it is likely within range of typical wort...
Tons of variable here, no doubt. It wasn't the reason for the query but is there a chance that starter made with tap water with high alkalinity could affect yeast performance/have an affect on final beer?
If you make a starter with highly alkaline wort the yeast will have to work to produce acid instead of biomass (the desired product from a starter), alcohol and CO2. We can say with confidence, therefore, that the yeast will have an easier time of it if presented a growth medium that is close to that of the wort they will eventually work in. Now whether that makes a lot of difference or a little difference I can't say.
Mexibilly
Mexibilly
I make my starters for extract brews using the same neutral water I brew with and the standard 1.040 ratio. I have explosive fermentations, great attenuation and deliscious beers in the 1.080 - 1.090 range.
