« on: April 30, 2010, 08:46:06 AM »
Not being a wheat beer fan, I skipped that article. Sounds like I need to look it over for the technical info, though.
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I fly-sparge (don't roll your eyes at me Denny! )
I check mash pH about 10 min.. into the mash and that's pretty much it. I may start checking kettle pH, just out of curiosity.I also check pH of last runnings.
I understand all that. And don't really want to get into a big argument. I believe even with batch sparging, a false bottom is a better option. Obviously, other do not. Isn't that the beauty of homebrewing? Many different opinions on how to pursue this great hobby. I'll never know for sure, because I will only use a false bottom.
I re-read Palmer's book and I believe him. Even if batch sparging, the liquid will not flow through the corners of your mash tun with a bazooka screen. It's plain physics. He explains much better than I. Whereas a false bottom drains the entire mast bed equally.
But, that's not to say you can't make good beer unless you have a false bottom. That would be crazy talk. But I do beleive it's the best option.
At every comp I've been to I've inevitably seen something where one judge starts to object and make noises about dq'ing an entry for a Sam Adams or NB bottle of some variety only to get shouted down by their fellow panelists.+1
hey, if your having trouble preventing astringency, midwest carries a mash ph stabilizer, which has worked awesome to control this situatiuon for me, and its rather cheap