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Being a pro, I suspect you also have the advantage of consistently sourcing your grains and knowing them very well, then using the same/similar grains repeatedly, even if you change up the recipe. This would be great. One of my issues has been that even though I buy grains in bulk...

I'm not sure it I read the intended message correctly, but if you can hit the exact right mash pH every time and end up with a good kettle pH then that would be fantastic. However, what I was finding is that I would use software to target a mash pH and, even though these are impressive programs...

Actually, I stopped paying much attention to targeting a specific mash pH, unless it is predicted to be totally whacked. I target the kettle pH, which always seems to involve a downward adjustment. Targeting a kettle pH is also a whole lot easier than the mash pH (with regular brewing equipment...

Really interesting that you should mention this. There was a thread not a whole lot different from this one a bit more than a year ago and similar comments came up. A big portion of my day job is enzymology (glycoside hydrolases like the amylases and proteases) and many of the thoughts regarding...

In fairness, it is a difficult concept. Even if one understands what pKas mean grasping how and why these change with temperature is a whole other level. Throw in mixed buffering systems and the mind gets blown :confused:

In theory, you are correct. Different buffering compounds have different thermodynamics of ionization. This means there is a temperature dependence of where the equilibrium lies between free and bound protons, and this differs between buffering compounds. If you know exactly what your buffer is...

Honestly, this doesn't surprise me much. When you start looking into the biochemistry of alpha and beta amylase you find that their pH tolerances are quite remarkable. Both retain at least 80% of their activity between pHs of 4 and 6.5 (I posted links to research articles in some other thread...

Do you have a source for the different turbidity units? In my poking around to figure out how turbidity is measured it seemed that an EBC for turbidity is the same no matter what is being measured. However (!) I had no frame of reference for what the numbers actually meant, other than the vague...

Well now you really have me thinking. So, the paper I linked says this in the conclusion "Thus, the average lauter turbidity dropped tremendously, now reaching a value of roughly 10 EBC units when applying state-of-the-art technologies." As Robert65 mentioned, the authors tentatively suggest...

Yes, if you take each section out of context, or even read the beginning of each section, you will come away with that impression. However, if you read the whole thing carefully and thoroughly you will see that almost every section cites studies that contradict the positive aspects of clear...

Hmmm, found this: https://onlinelibrary.wiley.com/doi/epdf/10.1002/j.2050-0416.2006.tb00716.x. Seems to be freely available. Interesting read. This is a literature review, not a one-off research article, published in Journal of The Institute of Brewing titled "Influence of Lauter Turbidity on...

Your point is well taken, and I agree (well, not with GIAK.. ..but maybe you are on to something there?). It is also why it is interesting to have these discussions.

Just something to think about with respect to the core discussion... ...There is a local brewery here that brews pretty darn good German style beers. Most of the beers are triple decocted, so a significant proportion of the mash is boiled multiple times during the mashing process. If boiling...

Actually, I got a chuckle out of this.. ..because I have done it. However, I distilled it after fermentation :)

This is actually an interesting point. I remember before canning technology improved, and a lot of our imported lagers were in green bottles, that people actually seemed to prefer the flavours of oxidized, light struck beer (I'm looking at you Heineken) over fresher, local offerings of similar...

Yep, true. One would have to define "better" though. If it were some physicochemical parameter like stability, then probably (the science seems to support this). If we are talking taste, then we are getting subjective and better becomes a matter of opinion (science can't support this).

Sorry, didn't want to seem like I was pointing a finger at you or anything. I think you were clear about this and I totally get it and respect it. My feeling is that if it comes down to a matter of taste, then this is all very subjective (hence my "tastes great less filling" quote), which I...

I fall into the category of highly compromised taster, which I think is why I like intensely flavoured hop bombs. The more "macro" brewed and closer to "flawless" that a beer gets the less I seem to like it. It may be why I like home brewing and the local craft beers - I like my beverages a...

Actually, I was really just curious. I most certainly don't think that a beer that medals has to be flawless. As you say, there is a whole lot more to it. However, assuming beers made with cloudy wort do medal (?), it would illustrate that the beer must still be at least pretty good, no?

I use a Grainfather. The wort is largely clear, much more so than when I do the occasional actual BIAB, but the act of pulling up the mash pipe - as gently as I may try, even after making sure the the grain bed is set - always seems to disturb just a little bit of something. When I used a...