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Well.. The thing was I moved to another house and left the carboys at my parents' place. The airlock got empty and then they knocked it off completely. lol I pretty much gave up on this beer. I've never had a sour so I can't tell how it's supposed to taste like. Mine tastes okay-ish, I'll try...

I used Roeselare yeast only. OG 1.064 FG stabalized at a 10 month point and stayed at 1.016 for the past 9 months! ABV 6.6% and the claimed tolerance is 11% What do I do about bottling? I don't have any champaign yeast. My plan was to let the bugs carb it up for however long they take, but now...

My beer took 19 months. I don't mind waiting a few more for it to carb up. I wonder how long it actually takes for brett to carb up in practice. I've got some plastic bottles and no dishwasher but thanks

My question has to do with general need of sanitation when bottling a sour. I got a 19 month sour on roselare. OG 1.065 I mean it's a sour and it already fermented down ALL available sugars. The couple gravity points added by priming sugar shouldn't make a taste difference when carbed by both...

That's because it never reaches equilibrium in the time frame of the mash. But if given fine enough crush and fast stirring, it may. Then the curve should retrace itself and a standard titration should work; but will it be any useful for a normal mash with a coarser crush and no stirring...

May it be possible to reach an equilibrium pH with a stirred pulverized mash after each acid addition and relate it to the unstirred standard grind mash at 20 minutes by introducing a coefficient? Or otherwise account for the time factor with superposition of acid additions. I guess what I'm...

This is great news! I've never done it myself, but I think with automatic titrators available to malsters, it should be extremely simple to get all the data we could hope for.

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Malts vary, and no one goes to the trouble of titrating them. At this point there is a lack of data, and all spreadsheets use some sort of approximations. To complicate the matters even further, the same target pH at 20°C with different base malts may not be the same pH at mash temperatures.

Why would it create a pressure drop though? I've just attempted to put the wall thermal conductivity into numbers. Heat flux in, W = π*(D^2-d^2)/4*λ*(Twort - Twall) Heat flux out, W = π*D*∂h*(Twall - Tambient)*α λ=17 W/m/°C For the heat transfer coefficient...

The steam coming out of the BK makes the atmosphere inside the kettle oversaturated with water vapor (>100% relative humidity). If the temperature of the sidewall goes below the temperature of this vapor which is ~100-105°C, condensation will occur instantly. This saturation point at 100°C is...

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My sources: Fermentation heat = 118 kJ mol−1 of glucose http://en.citizendium.org/wiki/Ferme..._(biochemistry) Peak yeast performance = 50-75 g glucose/L/day = 0.28-0.42 mol/L/day https://books.google.ru/books?id=0aW...20rate&f=false Peak heating load = 118*0.42/24/60/60*1000 =...

This link above does not account for heat lost to the environment through the walls of the fermenter as well as heat carried out with CO2. With these factors left out, it's impossible to accurately predict the temperature rise in the wort. Now if you want to know the heating load to design a...

This linear fit seems solid, I doubt it will deviate much even at 70°C, although it would not hurt to verify. Now if we find that buffering capacity does not change appreciably with temperature, that would be enough to predict mash pH at any temperature. We will probably need to look at the...

Okay, thanks. We still do not know what happens at the saccharification temperatures nor what happens with the buffering capacity. Hopefully in a few years, we'll see more research on the effects of temperature on the malt titration curve. I believe only when we know what pH we really have at...

v1.7 is up now. I created an easy titration calculator with instructions if anyone wants to measure their base malts and get a better pH prediction. The procedure is easier than making a starter. There is NO data at all on oats, malted and unmalted wheat and rye to name a few.

I have not said it yet, but I'm grateful for your answers and I find them very insightful. Do you have these pH(temperature) curves? I've never seen one and I'd like to take a look. Do we even know what happens with this curve at ~65-70°C? Munton's and Crisp MO differ in alkalinity by the...

What do you mean by that? My understanding was that RA accounts for apatite reactions in the mash. And as such, we use it to determine the mash pH. What does it have to do with the boil? 10Ca++ + 6H2PO4- + 2H2O = Ca10(PO4)6(OH)2 + 14H+ Good idea. However, this won't affect the calculation in...

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