Search found 193 matches

by Silver_Is_Money
Wed Jul 21, 2021 2:29 pm
Forum: Grain Brewing
Topic: PH questions
Replies: 5
Views: 157

Re: PH questions

I can't fathom the mechanism that would cause pH to rise across the boil. As Eric said, calcium should promote a drop.
by Silver_Is_Money
Tue Jul 20, 2021 3:21 pm
Forum: Grain Brewing
Topic: PH questions
Replies: 5
Views: 157

Re: PH questions

I agree with Eric. Most data indicates that pH falls across the boil. And some data indicates that the higher the pH is leading into the boil, the greater the measure of the drop will be. This data also shows that if the Wort is acidified to 5.1-5.2 pH just prior to the boil step there will be littl...
by Silver_Is_Money
Fri Jul 16, 2021 1:39 pm
Forum: Fermentation
Topic: Saflager W-34/70
Replies: 21
Views: 1107

Re: Saflager W-34/70

All truth passes through three stages. First, it is ridiculed. Second, it is violently opposed. Third, it is accepted as being self-evident. - Arthur Schopenhauer, Philosopher Many are now finding (in the USA and Canada at least) that they can make great "lager" beers by fermenting (so-called) lage...
by Silver_Is_Money
Thu Jul 15, 2021 7:39 pm
Forum: Fermentation
Topic: Saflager W-34/70
Replies: 21
Views: 1107

Re: Saflager W-34/70

So you don’t appreciate how science actually works then? Even the most credible scientists in the world need to get their experimental designs replicated independently and their results confirmed. Until then, until a scientific community of relative experts accepts what’s being presented, i.e., for...
by Silver_Is_Money
Thu Jul 15, 2021 5:28 pm
Forum: Fermentation
Topic: Saflager W-34/70
Replies: 21
Views: 1107

Re: Saflager W-34/70

More likely a fallacy of incomplete evidence. A very limited study by itself. All they're saying really is it's possible lagering on yeast, for the recipe used, in terms of the non-volatile compounds measured, isn't significantly different, based on their analysis, from lagering without yeast, for ...
by Silver_Is_Money
Mon Jul 12, 2021 5:59 pm
Forum: Malts and Grits
Topic: Just what is "light Crystal" 25SRM/50EBC?
Replies: 5
Views: 173

Re: Just what is "light Crystal" 25SRM/50EBC?

EBC_Light_Medium_Dark_Crystal.png
EBC_Light_Medium_Dark_Crystal.png (5.22 KiB) Viewed 106 times
by Silver_Is_Money
Mon Jul 12, 2021 4:24 pm
Forum: Malts and Grits
Topic: Just what is "light Crystal" 25SRM/50EBC?
Replies: 5
Views: 173

Re: Just what is "light Crystal" 25SRM/50EBC?

As to the light, medium, and dark colour ranges for Crystal Malts, this is purely my guess:

5-44 Lovibond = Light
45-94 Lovibond = Medium
95-150 Lovibond = Dark

SRM = Lovibond * 1.3546 - 0.76
EBC = SRM * 1.97
by Silver_Is_Money
Thu Jul 08, 2021 4:57 pm
Forum: Cider Making
Topic: O G ?
Replies: 3
Views: 138

Re: O G ?

1.044 (ish) to 1.054 (ish)
by Silver_Is_Money
Tue Jul 06, 2021 10:12 pm
Forum: Grain Brewing
Topic: Effect of mashing with too much water
Replies: 19
Views: 1232

Re: Effect of mashing with too much water

In a non-buffered water (sans for some acid added whereby to bring it to pH 5.50) of volume 1, the amount of H+ acid ions is: 10^-5.50 = 0.000003162 moles/L of H+ ion concentration. (whereas -Log(0.000003162) = 5.50 pH If we double the water volume to volume 2, we simultaneously halve the H+ ion con...
by Silver_Is_Money
Tue Jul 06, 2021 9:48 pm
Forum: Grain Brewing
Topic: Effect of mashing with too much water
Replies: 19
Views: 1232

Re: Effect of mashing with too much water

The above is the reason why ppm (and ditto mg/L) is an abysmally terrible way to ideally represent a so-called "water profile". If one person mashes in half of their water and sparges with the other half, while another person is following the exact same recipe and water profile, from the exact same ...
by Silver_Is_Money
Tue Jul 06, 2021 9:35 pm
Forum: Grain Brewing
Topic: Effect of mashing with too much water
Replies: 19
Views: 1232

Re: Effect of mashing with too much water

Bit lost here! Surely alkalinity is measured in parts per million. Using twice as much water won't change this. I clearly need educating! Guy Chemical reactions occur on an 'equivalent' weights basis. Twice the volume of water with (for example) 100 ppm Alkalinity means twice the weight of extant A...
by Silver_Is_Money
Mon Jul 05, 2021 6:18 pm
Forum: Grain Brewing
Topic: Effect of mashing with too much water
Replies: 19
Views: 1232

Re: Effect of mashing with too much water

If your water has Alkalinity that needs to be addressed via acidifying and/or via weighing it against the acidity of the grist, and you mash in twice your normal volume of water, you are also mashing in twice the amount of Alkalinity that needs to be addressed.
by Silver_Is_Money
Sun Jun 27, 2021 1:31 pm
Forum: Brewing Liquor
Topic: Five week old R.O water
Replies: 20
Views: 693

Re: Five week old R.O water

It may be more along the lines of plastic bottle waste contaminating the environment for hundreds of years. Wasted water would not do that.
by Silver_Is_Money
Tue Jun 22, 2021 8:59 pm
Forum: Brewing Liquor
Topic: Five week old R.O water
Replies: 20
Views: 693

Re: Five week old R.O water

guypettigrew wrote:
Tue Jun 22, 2021 7:57 pm
[Interesting thought, SiM. What would boiling achieve?
The only thing I can think of that could possibly go wrong with it is for something like a bacteria or yeast or fungus to start growing in it.
by Silver_Is_Money
Tue Jun 22, 2021 5:16 pm
Forum: Brewing Liquor
Topic: Five week old R.O water
Replies: 20
Views: 693

Re: Five week old R.O water

If you're worried about it, boil it first.