HOMEBREW Digest #5839 Thu 12 May 2011


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Contents:
  pH adjustment with organic or inorganic acids? ("Richard Bird")

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---------------------------------------------------------------------- Date: Thu, 12 May 2011 09:17:53 -0500 From: "Richard Bird" <birdric at auburn.edu> Subject: pH adjustment with organic or inorganic acids? I am about halfway through Gordon Strong's new book and I have to say, it is a really good read. Very thorough and thoughtful and, despite Gordon's written protests, quite scholarly! And, as he intends, it does raise a bunch of questions regarding the whole brewing process and the choices we make. One that popped up right at the beginning was his very interesting rationale and description of pH adjustment of sparge water. In it he notes the use of food-grade phosphoric acid to adjust the pH and I was wondering why select this particular reagent? Given the pervasive presence of phosphate in all organic systems I see no particular problem but wondered if organic acids such as acetic acid (principally found in vinegar) or citric acid (such as is found in oranges and other citrus fruits) would not do as well and may offer some different flavor options - particularly for those of us obsessed with sour beer styles (that would certainly describe me!). Once the sweet wort is collected there should be ample buffering capacity but the remaining flavor profile could vary some. Has anyone tried this? I would love to hear your experiences and attempts to control sour flavor beyond simply altering pH. Gordon are you out there? Thanks for a terrific and though provoking book! Cheers, Curt Bird Auburn Brew Club Return to table of contents
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