Well, they can’t give away the farm.
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Oh for sure! I dug pretty deep on Rochefort about a year ago and documented it here at the AHA forum. I have a nagging suspicion that the numbers quoted in BLAM for their mash pH is too high to jive with the amount of phosphoric acid they definitely use (based on the picture of the brew day sheet from Rochefort).
Why would I care about what their pH is instead of what my pH is? I kinda see what you're saying, but isn't it more important that my pH is where I want it to be for the ingredients and techniques I use?
I completely agree. The research I did was for fun and when you have real values from a brewery you try to make sense of them. That’s all.
In this case I had their exact fermentable, their water profile, what they supposedly mash at, the amount of acid they use, their approximate vessel sizes, etc. so I did some analysis to try and give some credence to the pH numbers quoted in BLAM. Mostly for fun and mostly to understand their process and beers.
In the practical sense, I don’t really care about their pH so much as mine, so we agree 1000%.