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But *why* did you do that? Any effect on flavor, quality, extract or whatever? Ray

pH meters are designed to measure pH in pure or at worst relatively pure solutions that are homogeneous at equilibrium. Trying to get an accurate reading from a non homogeneous solution which also has chemical reactions taking place is a waste of time. Even if there were no reactions going on...

The reason the pH of the mash doesn't change much regardless of the strike water pH is that the resulting mash is a buffer system with a pretty high buffering capacity, and your highest initial pH was not too high. A few more tests at pH 8, 9 and 10 would be interesting. But I think you've...

I would urge anyone interested in the topics of mash pH and mash temperatures to consult volume 1 of "Malting and Brewing Science" by Briggs, Hough, Stevens and Young. Ray:mug:

The only people who have to worry about mash pH are those people who have some bizarrely alkaline water and don't want to spend the money on distilled water, and major breweries that depend on those last percents of conversion for their profit margin. For the Homebrewer, temperature and rate at...

You refuse to understand that bicarbonate is not phosphate and that it reacts with acid to form CO2 which escapes. Both Zumdahl and Chang are university level general chemistry texts, I have used them to teach at the community college level. Here are my copies: If you search the MIT library...

Neutralizing lactic acid with a strong base has nothing to do with neutralizing it with a base like bicarbonate which reacts to form H2CO3 and then CO2 + H20. Also, this plot has nothing to do with the elevated temperatures during mash and wort boiling, which help to drive off the CO2. I'm not...

Another error. From a power point from one of our universities, readily available online: Ray

Don't need chemical reaction modeling software, all you need is a pencil, paper and calculator. It looks hard because you've never seen it before probably, but this is taught in every general chem class. Go to the local library and get a general chem text, it's there in the acid-base equilibria...

1. Zymotechnia Fundamentalis is there because I like history, brewing historic brews, and because it sounds cool and refers to "Fundamental Yeast Technology". 2. Lactic acids reacts 1:1 with bicarbonate ion, it doesn't matter what the pKa is. If you have 100 molecules of lactic acid, but only...

Acetic acid is an order of magnitude less acidic than lactic acid, yet when you put baking soda into vinegar, the CO2 pours out immediately. The pKa of lactic acid doesn't matter, what matters is that the CO2 formed escapes the solution rendering the reaction irreversible. That's why...

The process of heating raw cane sugar to dissolve it in water, then heating to drive off some of the water, then cooling to crystallize pure sugar out of solution, inverts some of the sugar. It's the leftovers in the supernatant that makes both molasses and the invert sugar, and they are the...

Sorry if it sounded like I was saying that. What I'm saying is that they've been used for so long because they are different types of caramelized sugars, not because they been inverted. I wish these manufacturers would just drop the "invert" on the label and instead call them by grade of...

Well, if I scared him off maybe he should not be brewing? Honestly I don't understand the willingness of the brewing community to foster these old wives tales/suburban myths of brewing. Someone earlier in this thread wrote that invert sugars have been part of brewing for over 100 years...of...

Here's the data sheet for Liquid Brewer's Invert No. 1, from the manufacturer: Note the words "light brown". It's the stuff causing the light brown color that gives the flavor, in other words, the impurities in the sugar. You will also notice at the bottom the fact that not all of the...

The distinction between invert sugar and sucrose is not meaningful in the context of brewing. "Invert" sugar is the product of the hydrolysis of sucrose to glucose and fructose. Glucose is what brewers know as "corn sugar" or dextrose. Fructose is "fruit sugar". Since a sucrose molecule is just...

First of all, "88%" lactic acid solutions are not 88%, they vary between 85-92% depending on which one you buy. One solution is 88-92% in methanol and another is 85-90% in water, another is labeled "greater than or equal to 85%". There is also a racemic solution of lactic acid labeled...

Just to dispute your last sentence, here is the relevant portion of the University of Wisconsin's summary of carbonic acid chemistry, available online free by searching the exact phrase "Chemistry of Carbonic Acid Equilibria in Water": Furthermore, no one has claimed "that the Henry...

What I'm really trying to do here is to point out to the other posters that their objections to your scenarios (by that I mean your Rube Goldberg thought experiments and your random jargon spewing), are valid. You have a habit of attempting to quash other points of view with a combination...

How can you have a technical discussion with someone who has no idea what he's talking about? Folia Microbiologica January 1982, Volume 27, Issue 1, pp 55–59 Effect of temperature and pH on absorption of carbon dioxide by a free level of mixed solutions of some buffers Abstract The...