Author Topic: This Week's Brulosophy Experiment  (Read 3391 times)

Offline narcout

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It's too close to home
And it's too near the bone

Offline tommymorris

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Re: This Week's Brulosophy Experiment
« Reply #1 on: February 02, 2017, 02:46:33 AM »
I guess the good news is there is no need to panic if your pH is off.

Martin always recommends to measure pH but not to try to adjust after measurement. Fix it next time.

Offline Stevie

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Re: This Week's Brulosophy Experiment
« Reply #2 on: February 02, 2017, 02:53:22 AM »
Maybe brulosohpy should adopt a mythbusters approach and work to recreate the "myths." Try the same experiment with a half pound of black patent.

Offline narvin

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Re: This Week's Brulosophy Experiment
« Reply #3 on: February 02, 2017, 03:06:59 PM »
So... No measure of kettle pH or the final beer pH? 

It's interesting that the conversion was fine at that pH.   Enzymes are forgiving.
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Offline Todd H.

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Re: This Week's Brulosophy Experiment
« Reply #4 on: February 02, 2017, 03:17:59 PM »
So... No measure of kettle pH or the final beer pH? 

It's interesting that the conversion was fine at that pH.   Enzymes are forgiving.

Final beers finished with the same pH (well, within 0.03).

Offline denny

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Re: This Week's Brulosophy Experiment
« Reply #5 on: February 02, 2017, 03:55:06 PM »
So... No measure of kettle pH or the final beer pH? 

It's interesting that the conversion was fine at that pH.   Enzymes are forgiving.

Malted barley WANTS to become beer
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Offline narcout

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Re: This Week's Brulosophy Experiment
« Reply #6 on: February 02, 2017, 05:30:07 PM »
It just seems crazy to me that out of 22 tasters, 15 people couldn't pick the odd beer out.

I would think that even if the mash pH alone didn't matter, there'd be some flavor pick up from the lactic acid or a perceptible difference between the final gravities.

Beer A
4.45 mash pH
19ml of 88% lactic acid in mash
FG 1.017

Beer B
5.31 mash pH
No lactic acid
FG 1.011
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Offline narvin

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Re: This Week's Brulosophy Experiment
« Reply #7 on: February 02, 2017, 05:34:08 PM »
Ah I missed the part where they finished at essentially the same pH.  The low pH mash was significantly less attenuated, so it's possible that the final pH that both achieved was the limit where the yeast started to become inhibited.
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Offline HoosierBrew

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Re: This Week's Brulosophy Experiment
« Reply #8 on: February 02, 2017, 05:36:19 PM »
I would think that even if the mash pH alone didn't matter, there'd be some flavor pick up from the lactic acid or a perceptible difference between the final gravities.



Yeah, that was my thought, too. I'd think that might be well over the lactic taste threshold.
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Offline The Beerery

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Re: This Week's Brulosophy Experiment
« Reply #9 on: February 02, 2017, 05:40:49 PM »
Ah I missed the part where they finished at essentially the same pH.  The low pH mash was significantly less attenuated, so it's possible that the final pH that both achieved was the limit where the yeast started to become inhibited.

My guess is the Beta enzymes. That low mash pH didn't allow beta to work as well.

Offline denny

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Re: This Week's Brulosophy Experiment
« Reply #10 on: February 02, 2017, 05:46:55 PM »
It just seems crazy to me that out of 22 tasters, 15 people couldn't pick the odd beer out.

I would think that even if the mash pH alone didn't matter, there'd be some flavor pick up from the lactic acid or a perceptible difference between the final gravities.

Beer A
4.45 mash pH
19ml of 88% lactic acid in mash
FG 1.017

Beer B
5.31 mash pH
No lactic acid
FG 1.011

That's how reality works!  ;)
Life begins at 60.....1.060, that is!

www.dennybrew.com

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"The whole problem with the world is that fools and fanatics are always so certain of themselves, and wiser people so full of doubts." - Bertrand Russell

Offline bayareabrewer

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Re: This Week's Brulosophy Experiment
« Reply #11 on: February 02, 2017, 05:49:39 PM »
jeez, 19ml of lactic acid.....

Offline brewinhard

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Re: This Week's Brulosophy Experiment
« Reply #12 on: February 02, 2017, 05:58:10 PM »
Berliner weisse anyone?

Offline The Beerery

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Re: This Week's Brulosophy Experiment
« Reply #13 on: February 02, 2017, 05:58:52 PM »
*Sits here quite, cause I can detect 1-2points difference in attenuation, a mash pH difference of .1, roastmalt % of .25%, etc, etc** :o


Offline beersk

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Re: This Week's Brulosophy Experiment
« Reply #14 on: February 02, 2017, 06:20:22 PM »
*Sits here quite, cause I can detect 1-2points difference in attenuation, a mash pH difference of .1, roastmalt % of .25%, etc, etc** :o


Maybe if you drank more than 10oz of beer a day, your palate would be assaulted enough to not be able to tell that difference!
die Schönheit der bier...

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