HOMEBREW Digest #5883 Thu 01 December 2011

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  Bitterness/Mash pH ("A.J deLange")
  Bitter beer (rgriller)
  Re: Too bitter ale (Michael Greenberg)

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---------------------------------------------------------------------- Date: Thu, 01 Dec 2011 06:02:36 -0500 From: "A.J deLange" <ajdel at cox.net> Subject: Bitterness/Mash pH Bitterness does fade with time but the time required for bitterness to fade will probably be sufficient time for oxidation to set in. A more immediate solution would be to dilute the overly bittered beer with one that is under bittered. You could experiment to find out how much to dilute with megabrew which is usually at about 14 IBU. WRT mash pH: It has some influence on the final pH of the beer but the yeast will do everything they can to pull the pH down into the range 4.3 (or even lower in the case of some ales) to 4.6 (lagers). Of course if the water is extremely alkaline they won't succeed but then the fermentation won't proceed properly and you will probably have pretty bad beer. But then mashing at pH of 6 or higher is going to produce pretty bad beer as well. Further to all that the pH of the foods you eat/drink will have some effect on the pH of the stomach contents but again not that much. Your stomach secretes hydrochloric acid and the pH of gastric contents is generally around 2. Drinking a beer at pH 4.2 isn't going to change that much and certainly isn't going to bring it lower. The problem with reflux isn't the pH of the gastric contents anyway - it's the reflux. I'd see a doctor about that. There are several things that can be done such as not overly filling the stomach especially in the evening, sleeping with the head elevated... A.J. Return to table of contents
Date: Thu, 1 Dec 2011 12:14:59 +0000 From: rgriller at chass.utoronto.ca Subject: Bitter beer "I recently brewed an IPA and used magnum hops for the first time. Unfortunately I under-estimated their strength and the ale is really too bitter. I would hate to have to pour it down the sink and wondered if the bitterness will mellow with age. It is presently being stored in the fridge at 35F." Not an answer to your question, but you could try serving at traditional English ale temps (50-54F) as at warmer temps malt perception will be stronger and the beer should taste somewhat less bitter. Maybe not enough of a change, but worth a shot, especially as ales (imho) are better served at those higher temps in any case! :) Robin Sent on the TELUS Mobility network with BlackBerry Return to table of contents
Date: Thu, 1 Dec 2011 09:37:02 -0500 From: Michael Greenberg <michael.m.greenberg at gmail.com> Subject: Re: Too bitter ale Hi Alan, I can't speak to mash pH---it's not something I spend a lot of time worrying about. But have you considered blending your hoppy IPA with something lighter? You could brew a batch with very few bittering additions and try to find a balance between the two. Cheers, Michael Return to table of contents
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