HOMEBREW Digest #5286 Tue 29 January 2008

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  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 Return to table of contents
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 Return to table of contents
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