Topics

1

Ingredients / Adjuncts and mash pH

« on: March 29, 2011, 11:12:35 AM »

I know that the type of malted barley (Crystal, 2 row, roast) all have different effects on mash pH, but how do malted wheat, raw wheat, flaked wheat, flaked barley, flaked corn, oats, and other adjuncts effect mash pH?

Should they usually be treated like base malt in pH calcs such as Bru'n Water?

2

Zymurgy / Brewing with vintage malt extracts

« on: April 26, 2010, 08:38:58 AM »

In this recent article, the author briefly mentions the rumor of botulism being a concern with old LME, but he goes into no further detail as to the validity of this rumor. 
Does anyone else find it odd that he does not try to research this a little further?  It seems like a rather important issue if it's even remotely true.

I also found it odd that he devotes a large part of the article to the theory that FAN diminishes in malt extract over time.  But his correspondence with Coopers and Alexander's says that FAN does not diminish over time.
Does anyone else feel he devoted a large portion of the article to a non-issue?

However, I did enjoy the spirit of the article and the recipe.  I have several bulged cans of LME at home that I may some day crack open for my old "Old Bulger"... assuming it's medically safe to do so.