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The red isn’t from the malt. It’s the pH sensitivity of the color. You went from not enough… not enough… too much! And depending on the volume you were working with, it’s very easy to do if the volume is small.

This was my understanding when I read about Thumpers. They don’t need a heat source because the heat from the steam of the first vessel is a heat source. Though I never saw any information regarding if the foreshots required different handling (temp/volume) or not with a Thumper to ensure safe...

Actually if you’re green, you went too far with too much sodium bicarbonate. Even in mine I think I went to far because it seems to have obliterated any malt and hop flavors.

Wife convinced me to go big or go home. Used my entire supply of unaged whiskey to make the buffering solution. Used a dilution between the 400 and 200. Final product is in fact blue from every angle and light.

Also should note… depending on the angle of light… can’t really get away from seeing some purple.

Using pure Calcium Carbonate (active ingredient in Tums antacid) suspended in water. I was able to use different concentrations to push my purple beer back to being closer to blue. (pH 5.8-5.9) This one is 100 ml of beer to 75 ml of buffering solution diluted at 1/16t per 100ml of distilled...

After putting in the wash to clear the beer further, the additional Fermentation has pushed the pH down further. Still hoping I can use a base made from the flowers can raise it back up. But I’m getting concerned on the volume ratio I’ll need to do so and the impact it will have on the flavor.

Pretty label. But unclear about what the beer it actually is. (Totally possible it’s not loading right in the forum’s phone app) But if it’s a sour and they are using natural pigments. Then it would be purple.

Yeah, that’s what I was thinking. He’s heard a lot of buzz words that he throws around thinking it makes him sound like he knows what he’s talking about but often uses them wrong because he doesn’t actually understand what they mean.

All alkali are basic. Not all bases are alkali. If you’re calling something under pH 7 alkaline. You’re using the word wrong. I suspect you’re actually talking about the buffering capacity of your water due to presence of alkali compounds.

Unless you are not referring to the water being alkaline solution but to the buffering capacity of the water, aka how much of additional acids are needed to lower pH further. In which case, since when chasing a natural blue colors lower pH is bad, having a higher buffering capacity would also...

If your water has a nominal pH around 6.5 it’s not alkaline. It is acidic. [emoji849]

Also alkalinity is just a pH above 7. So you basically said “pH doesn’t matter much. pH above 7 matters a lot.” And since we’re not talking about efficiencies in mash or boil but achieving blue, having a water source naturally and significantly above 7 could have large impact on his outcome...

pH matters a lot when trying for natural blue color because anything in nature that is naturally blue is also pH sensitive.

Soaking cocoa nibs in alcohol is an infusion. Making an extract is a completely different process.

Do you know the pH?

There is a difference between infusions and extracts. Though I understand that home “extract” kits of soaking vanilla beans in vodka (an infusion) have muddled the waters of the differences.

So I’m making a chocolate stout. And the recipe calls for infusing the cocoa nibs in vodka then adding to secondary to give it the chocolate flavor. I had read that when making infusions you will actually get a “cleaner” flavor making infusions with Everclear than diluting it with water...

Blue alcoholic water! Love it. I actually antagonized quite a bit over my choice for hops. I initially wanted to use Mozaic Hops. Because I love the complex flavors it has. But then I thought the blue will immediately impart the idea of fruitiness. Prepping the mind/pallet to expect more of...

I keep asking for those for Christmas