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I lived in northern England for a while and really enjoyed how they served their cask ales - with a little foam as @Robert65 said. I have fairly successfully emulated this by serving naturally carbonated bitter (low carbonation) out of a corny keg using this...

Yes, this came up while I was replying, which is also very true! This forum tends to be a quick and immediate form of peer review that happens to me my goto information source. Unfortunately, it is not very long lasting and, for many people, has the appearance of only having the credibility of...

Well, that is entirely true! It is funny how that works. Share yourself and lack credibility, or publish in a paid journal and have it "matter" to those who may have a different standard. This has never sit well with me, but it is presently how the world works. Honestly, I am not one one to...

Ha, yeah, I wish! But there may be local brewery interest, in which case I may be able to secure "in kind" donations (or other possibilities). Assuming that a good hypothesis/question could be addressed, publication charges would be covered. Probably best to communicate outside of the forum if...

Yeah, well, I have kept track and you are a guy who basically has a "lab" with potentially unique capabilities in his basement that may have something to contribute to brewing science. I am a "trained" scientist (with academic credentials) so maybe consider if you want to go beyond a "dude" in...

Ever thought of submitting this kind of thing for proper peer review? It could be facilitated...

This is a really cool concept. Out of curiosity, and I am feeling a little too lazy to do the searches at the moment, is there any kind of data like this available in the brewing literature? Edit: I mean, is this truly novel? I would actually like to know....

Agreed. Maybe I have just been lucky with my non-optimization of mash pH and an increase in efficiency. However, my beer has improved by adjustment of the kettle pH with acid.

Hmm, interesting. Could my gain and others losses have anything to do with type of malt?

Indeed it is.. ..and it happens to be my day job, so I have taken a lot of abuse :)

Just to provide a different data point....I stopped adjusting the pH of my mash down to ~5.4 using acid. I just use the salts I want and I get a mash pH that settles in around 5.6-5.7 at 20 minutes. Seems to end up at around 5.4-5.5 by the end of a 1 hour mash. All room temp measurements. My...

Corny kegs would make great secondaries - easily adapted to minimize O2 exposure. No spigot though. Would have to siphon or use CO2 for transfer. Edit: and they are a relatively inexpensive stainless steel option.

Regarding bittering beer with dry hops, see here: http://scottjanish.com/zero-hot-side-hopped-neipa-hplc-testing-sensory-bitterness/. There are actual scientific references also contained therein.

Well played!

Sure, but where did that number come from? An average? How do we know it wasn't 2% but with +/- 4% error? ...yes I am a nerdy scientist.

Yes, a whopping 2% better efficiency when compare to "out of range" :) Not sure how much I buy into that number being very accurate.

Totally agree with this. I have brewed a handful of black IPAs and it is really strange brewing primarily for aesthetics - black with no/minimal roast flavour and hops up front. Miss the mark on roastiness and things get really weird. Imagine putting grapefruit or tropical flavours in your...

It was not well articulated, but this is what it means. The isomerization reaction obeys first-order kinetics, which means that the higher the concentration of a-acids, the higher the velocity of the reaction to iso-a-acids. So, higher solubility at low pH means more a-acid, which means more...

Very nice post. A pragmatic recognition that the goals of commercial brewing are different from those of the homebrewer, and that the definition of "better" or "best" might be different in each case. I very much agree with this sentiment; its often forgotten. Regarding the discussion at hand...

I was worried about that. The link takes me to a paywall as well. I just tried searching the whole title on Google Scholar (Factors Affecting Hop Bitter Acid Isomerization Kinetics in a Model Wort Boiling System) and it gave me a direct link to the pdf. Maybe try that? One of the main advances...