« on: January 19, 2013, 01:02:26 PM »
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I wouldn't be as worried about the pH as about the effects of 5.2 on the beer flavor.
Denny, I thinking he was targeting a mash pH of 5.2, not using 5.2? Correct, David? I think at 5.1 you'll be fine. The enzymes may have to work a little harder for a little longer, but shouldn't be of concern. If unsure, do a starch conversion test. Plus, there is always a +/- on accuracy of pH meters, so you may be closer to 5.2 than 5.1? Conversely, you could be lower than 5.1 as well. . Once, you sparge the pH of your wort and beer will be fine. I have overshot an occasion more than once, but just dial back a little on acidifing the sparge water. Beer was fine in the end. RDWHAHB!
Not much, the worst that could happen is that the beer might be slightly sharp in taste, I don't think it will end up tart.
I don't think there's much, if any, negative effect of pitching cold yeast into warm wort. I pull my starters out of the fridge, decant, and pitch immediately as my standard method. So you're taking about roughly a 30 degree temp difference. The yeast always perform great.
Yeah, same method for me.
I don't think it is ever a good practice to shock the yeast with cold to warm and dry to wet having a bad effect on the cell walls. That being said, I truly have no idea about warm to cold. If it were me, I would just wait for one or the other. Bring the warm yeast in the garage to get cold and if you forget, then bring the cold wort in the house to warm up. If you are sanitizing well, there should be no problems.
I have done colder yeast to warmer wort for many years and hundreds of batches. I've gotten excellent results and never any sign of "yeast shock". AAMOF, I don't know if it even exists and I've read that it's actually preferable to do it that way. Dr. Schmidlin, didn't you weigh in on this before? The theory being that if you warm up the yeast they start consuming their nutrient reserves before they go into the yeast.
I thought the process of making the DME or LME denatured all of the enzymes. Am I mistaken on this?
I think you are correct. But adding the extract to the mini-mash has potential to dry out the beer.
I wouldn't use them. Next time squeeze out the air and keep them in the freezer. Use the fresh simcoe and leave it at that.