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	FORUM ON BEER, HOMEBREWING, AND RELATED ISSUES
		Digest Janitor: pbabcock at hbd.org


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Contents:
  pH/probes and sugar addition to beers (Aaron Martin Linder)
  HBD Participation / Lurkers ("Rogers, Mike")


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Date: Tue, 29 Jan 2008 10:59:11 -0500 (EST)
From: Aaron Martin Linder <lindera at umich.edu>
Subject: pH/probes and sugar addition to beers



> From: "A.J deLange" <ajdel at cox.net>
> Subject: Acidifying sparge water
>
 ...
> 4 mEq/L acid will be required. This approximation holds as long as the
> starting pH of the water is 8.3 or less. Most potable sources qualify.

 ...
> reducing electrode life. Now this is not a $78 item I bought at a
> homebrew shop but it isn't a $300 double junction refillable electrode
> either.
 ...

AJ, the water in Ann Arbor is listed at pH 9.3, though at my tap it 
appears to be just under 9.0.  Why would it be a higher pH here?  I assume 
this is still in the acceptable range for pH?

Also, what brand and model of pH probe do you use?  Can it be attached to 
a bench meter, or is it stand-alone.  I have a very pricey one, just for 
fun, but I'd like to downgrade if it is just as robust for brewing 
purposes.



> From: "Matt Wallace" <dubious.chewy at gmail.com>
> Subject: sugar

> question to HBDers is this:  If you've used brown sugar, table sugar,
> molasses, belgian candi sugar, or other forms of sucrose, how much
> have you added?   What are the limits past which flavor is negatively
> affected?
>
> I've read that back in the "olden days" of home brewing, many recipes
> were 50% table sugar or more, and generally had a negative,
> sherry-like flavor.
 ...

Matt, I've used over 20% corn sugar (dextrose) (by % of extract) and not 
had even a hint of sherry or cider flavor.  Either the "sherry" and 
"cider" comments are yet another piece of homebrewing baloney, or they 
arise from using over 20%.  In addition, the beers fermented down to the 
yeast attenuation range I'd expect for the sugar ratios involved.

Another option is that cane/beet sugar (sucrose) would produce the 
off-flavors, though I've heard of others using 20% sucrose with no 
off-flavors.  I wouldn't be afraid to add 20-30% to a beer.  You might 
consider adding some nutrient if using more sugar, though, to promote 
yeast health.  The yeast will eat simple sugars more readily than maltose 
and might not attenuate as much as you want if they are not at optimal 
health (and population size at pitching).

aaron
ann arbor, mi


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Date: Tue, 29 Jan 2008 15:27:54 -0500
From: "Rogers, Mike" <mike.rogers at eds.com>
Subject: HBD Participation / Lurkers


It appears that there are a tremendous amount of HBD lurkers. As I post
this, I've read about 15 personal replies to my question regarding where
best to find Wyeast online, including two direct responses from Wyeast
reps.  All good stuff...

I think this bodes well to the point that was previously mentioned
regarding the knowledge plateau, as well as the availability of
ingredients and solid how-to books.

However, it also points out quite well that the HBD community is alive
and kicking, just not always feeling the need for seeking or providing
advice...

Ps.  To Fred Scheer - the Cass River Homebrewers are as active as ever
and will be hosting their first competition inline with the Frankenmuth
World Expo of Beers in the Spring.  Your name still surfaces from time
to time, with some good ole stories...!

Cheers,
Mike Rogers
Cass River Homebrewers
Frankenmuth, Mi.
http://hbd.org/cassriver





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