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If you're quick you can try counting bubbles.

I just taste tested my 3 batches again, but this time at room temperature. The two with baking soda taste similar, even though one had baking soda added near the start (as soon as it reached 240F) and the other at the end (after 3 hour cook). The batch with acid-only has an unpleasant acidic...

I used that method a few times in the past, though I had problems with crystallization. The issue was likely due to my process at the time. I've never been able to make stovetop invert/candi using my local beet sugar source without it seizing up.

I read on one candy-making website that raising pH early assists with caramelization. That said, I read on another that lower pH does the same. I can say that I noticed a practical reason for neutralizing early, based on my DIY attempts. The syrup foams like crazy due to the CO2 in suspension...

I would imagine 4.5 is closer to what we want for brewing purposes. Based on the 3 batches I now have, the acid-only invert smells fruity but has an acidic tang and comparatively less flavor complexity vs the other two. That said, I used white table sugar on this batch which could explain the...

I see this thread has been inactive for a while, but I'm experimenting with dark invert sugar for British ales and I have the same question about homemade invert syrup pH and whether the acid should be neutralized. At least one commercial brewers invert lists baking soda as an ingredient...

I would repost your question in the Brew Science section.

I've been of the understanding that Kolsch has a soft water profile, but more sulfate than chloride a slight bitterness. Have I been living a lie?

I'm brewing a brown porter over Christmas, and I'm going through my notes to see how it affected mash pH on previous batches. For me, it behaved much like roasted and crystal malts of similar colour (70L). Importantly, not as a 70L base malt. For example, a standard strength porter with 10%...

The person that created the source video I followed responsed to me today regarding the lime solution. He say that it will not mix fully, and that I should stir immediately before use to suspend the particles in solution. Is this safe, or could caustic properties of the pickling lime survive...

I did the acid test and no reaction at all. This stuff is supposed to be pure calcium hydroxide.

Thanks for the quick reply. I will try the acid test. I gave up on the Belgian candi today. Two boil overs due to DME-induced perma-hotbreak, and then the syrup decided to recrystalize while still boiling. What a headache. Also, I can't find grocery store pickling lime here in Canada, other...

Quick question about dissolving pickling lime... I'm making belgian candi syrup now and using pickling lime (Cal Mexicana) to raise the pH to drive melanoidin reactions. I'm told to dissolve 21ml/21g in about a cup of water and its suggested to decant off any remaining solids. Problem is, after...

Not yet, but here it is. Weights in metric: OATMEAL STOUT 23L / 6 gal 72.5% 4.1kg 2 Row 10% 0.565kg C80 7.5% 0.42kg Rolled oats 5% 0.28kg Black Patent 5% 0.28kg Chocolate Mashed in 3.25 US gal RO, then sparged in same volume. Added: - 0.6g each gypsum and Epsom to both mash and sparge; - 1.2g...

I just checked my notes and it was actually 1.2g baking soda in a 6 gallon batch. Also my pH was 5.49 in this case.

Well, I just posted my results earlier today on a stout I brewed with low mineral water. I did this because I wanted to reduce the amount of baking soda required, which ended up being 1.0g in this case. I do need to check my notes at home before confirming for sure...

I'll offer my 2 cents on the effects of elevated mash pH on darker beer styles. Particularly those with roasted grains. Empirical evidence only, of course. I find that lower pH levels around 5.35 to 5.45ish produce a harsher beer, even on amberish styles like red ale with just 1-1.5% roasted...

Just a follow-up on mashing a stout with low mineral content water. I followed through on this, reserving all of the CaCl2 for the BK and adding just small amounts of gypsum and epsom to the mash and sparge, along with 1.0g of baking soda to the mash only (23L/6 gallon batch). I nailed 5.52...

In my experience, yes. Before I measured pH with a meter, I relied exclusively on software that had me over-acidifying the mash by a considerable margin. It expressed itself in the finished beer as an acidic bite on the finish, and also lack of head retention. It showed up mostly in dark beers...

Thanks AJ.