Acidified malt vs lactic acid

[VikeMan]

I've been arguing since almost day one that they should be using a p<0.20 or 0.15 rather than p<0.05 as a threshold of *maybe* there's a difference, rather than declaring "tasters were unable to reliably distinguish...". Their goal of 95% confidence is too great. This is joe schmo science, not a laboratory. I look at the p data to know whether the experiment might be onto something or not.

What really gets me is that an overwhelming majority of "tasters were unable to reliably distinguish" experiments has more than 1/3 of the tasters identifying the different beer. If there was any validity at all to this misleading label of "tasters were unable to reliably distinguish," there should be just as many where less than 1/3 got it right, yet they are pretty hard to find.

 

[doug293cz]

Didn't know that about RO. I just got my RO system. Looking forward to using the ph meter on it.

Don't bother using a pH meter on RO water. Since it has essentially 0 buffering power, any trace of acid or base can send the pH into left or right field. For example, picking up a little CO2 from the air can create carbonic acid, and shift the pH away from seven, down into the acidic range.

Use the pH meter to check your mash pH, and wort and beer pH if you are interested in controlling pH throughout your process.

Brew on

 

[doug293cz]

Hey mods, should we make two threads out of this?

Not worth the trouble. Many threads take off on tangents from the original topic, but as long as the discussion stays somewhat related, we let them go on.

doug293cz
HBT Moderator

 

[Zadkiel]

Regarding the acid thread, can I have comments on this ph meter I plan to buy

https://a.co/d/3WLfNlp

Looks nice, better than mine. let me know if it's any good and I'll put it on my christmas list from my wife

The company is, however, chinese. One with an actual worldwide distribution network and somewhat of a good reputation, but all their products are manufactured in China - just letting you know in case you're someone like me who considers that a negative (quality standards for chinese electronics are MUCH lower, anything being built there to a budget is using lower quality electrical components than would be allowed in US or Europe manufacturing. This however is not being sold as a budget item so that may not be an issue with this item)

 

[mac_1103]

Their goal of 95% confidence is too great.

True, but only because the studies are woefully under-powered.

 

[Pennine]

Most "pale" grists in RO water won't end up in a good pH range without acid or an acid "precursor" (i.e. calcium or magnesium). I would assume @Pennine is adding calcium or magnesium salts sufficient to get the pH in range. If not, I'd be curious about the grist.

Also, @Pennine I assume when you say "harder" waters you mean more alkaline. ("Hardness" per se actually decreases mash pH.)

ETA: @Pennine interesting handle. I recently spent a week in the Peak District.

Correct on both counts, I was trying to oversimplify another complicated topic. I usually add smaller amounts of calcium salts and that seems to keep me in the 5.4 pH range with lighter to amber colored recipes.

I meant harder in the context of bicarbonates and their buffering capabilities.

I love the peak district. Buxton is a fantastic place.