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Seems I skimmed right past it. Unfortunately, a citation is not provided for those claims. Hopefully you have a chance to read the paper I linked. Previous literature is quite well handled and the conclusions are well supported.

Yes, as there always are. I had a hard time finding the exact section you were referring to in the book, so I couldn't find the source they were citing for those details. However, here is what I think. The paper I linked was published in 2006. They actually directly address a paper published in...

Posted this a bit earlier but it may have flown under the radar: https://www.tandfonline.com/doi/pdf/10.1094/ASBCJ-64-0029?needAccess=true Abstract: "Various factors were examined to determine their impact on the rate of isomerization of α-acids (humulones) to iso-α-acids (isohumulones) during...

Yes, well played... This is where I am at. A home brewer with some knowledge, but who still has pretty regular equipment, has some limitations. Adjusting kettle pH is a pretty easy was to overcome some limitations with really dialing in mash pHs. When I started taking care of kettle pH I...

With respect, I am not sure your example is necessarily the best one. Under the conditions you describe - where you pointed out the flaw was there and the exact identity of the flaw - you introduced a massive bias. Of course your friend would find it. I have a terrible palate and I probably...

Here is how I see this issue. Say I gave you two nearly identical pictures of a person and asked you to pick out the difference(s). If the difference was a very minor alteration to an eyebrow, you might have a very hard time finding it. If I pre-trained you to focus on facial features (i.e...

Honestly, I am only guessing about the b-glucan thing... ...it really wasn't clear. We could go really deep down the rabbit hole regarding the underbelly of science, the flaws of the peer-review system, issues with publishers, and how the media deals with science. Suffice it to say...

Back to the discussion... Sorry, didn't mean to seem like I was ridiculing the Reiter article. The writing and organization make it hard to penetrate, but as you say this is possibly a translation issue. It is almost as if this is some kind of pre-print version where it has undergone review but...

One last thought on Brulosophy that people here can consider.. ..or not.. .. then I’ll let the beaten and dead horse lie. When one asks a question and investigates it, there is always a “resolution” (level of detail) associated with the approach and outcome. For example, you could be asking the...

Yeah, Brulosophy gets a lot of hate. When I first started reading the experiments my instincts were to light them up like I would with a harsh peer-review of an article. However, I have ended up defending them as well, and here is why. When I thought about it, I realized that some of the...

As far as I can tell, Brewing Science is a bona fide journal with a who's-who of an editorial board and a large group of credentialed external reviewers. No reason to believe this is not peer-reviewed, though the "peers" may be the type that on on retainer for the journal. I agree this is not a...

I had exactly that thought when I followed the link you posted and read the paper. It has occurred to me that if the textbooks were bang on correct then malting and brewing science as a field of research would be dead.

Indeed. My first brewing reference was Brigg's Malting and Brewing Science.. ..but then - mainly as a result of my profession - most people regard me as raging nerd.

I should probably keep this opinion to myself, because I suspect it won't be popular at all and is only marginally related to the discussion at hand, but here goes... Knowing what I know about textbooks in general, I view them as only a place to start a discussion. They are typically not a...

Ok, this just made me really confused: https://www.tandfonline.com/doi/pdf/10.1094/ASBCJ-64-0029?needAccess=true What do you make of this: "Various factors were examined to determine their impact on the rate of isomerization of α-acids (humulones) to iso-α-acids (isohumulones) during kettle...

I'm glad they summed that up in the end. Its largely an impenetrable read.. ..yikes.

I'm curious about thoughts on the timing of the kettle acidification. Is the 30 minute thing just about hop utilization and DMS removal? Seems to me the hop utilization issue isn't much of an issue on the home-brew scale where we are not seeking to eek out a bit more efficiency and save a few...

Out of curiosity, do you think the lower attenuation from mashing at a lower pH might be overcome by a longer mash, more maybe using a judiciously selected step mash?

Yeah, a fantastic question. This is exactly the kind of experiment I haven't been able to find any data for, though it is possible Google Scholar and Web of Science are letting me down (they haven't before though). My gut (and some personal anecdotal experience, for what little that is worth to...

Just wondering what benefits you are referring to specifically? When considering the final beer product, in my opinion, it is very hard to find sources where the mash pH is disentangled from the kettle pH (see earlier post). So are the benefits inherent to whats going on in the mash, or because...