From the HBD Archive
From: (Jack Schmidling)
Subject: PH, Giveaway
Date: 1992-07-09 17:49:00 GMT

To: Homebrew Digest
Fm: Jack Schmidling

>Subject: Adjusting ph of sparge water

>I am an extract brewer who is looking into doing full mashes... A couple of
posts recently have confused me about the whole mashing process. As I
understand it, adjusting the ph of mash water.....

I don't doubt that ph can be important. Like to a profit oriented commercial
enterprise or if you really have wierd water. But PLEASE do not let this bit
of esoterica keep you from making the leap to all grain. It is part of the
science but don't let it interfere with the fun. I quit messing with ph
after going through the exercise on my first batch.

>P.S. Jack, I just received my KitchenAid grain mill in the mail. If you'll
give me the freebie(if I'm not #100) I'll do a side by side comparison and
post the results here. If I like the Kitchenaid mill better I'll return
yours; otherwise, I'll sell my Kitchenaid mill.

I have a better idea, send me the Kitchenaid and I will do a review. I have
been drooling over one (for bread making) for years. I suspect it will make
great beer bread. As an alternative, just tell us how long it takes to mill
a pound and you might pass along the total cost to those not familiar with
that wonderful machine.

As a point of interest, I offered to swap a MALTMILL for one of those Italian
jobs but the guy invested $90 in an electric drill to drive it and was
approaching the thruput of a hand cranked MALTMILL and declined my offer.

Of course the same offer applies to your Kitchenaide :)

>From: (Kevin L. McBride)

>What happens if Jack posts the 100th article?

I get to select the winner. I would probably send it to "you-know-who" just
to see how mean he can get.

>From: (John DeCarlo)

> Considering that your bottled beer will last a year at basement temps just
fine, why shouldn't a keg do the same? Is it because air gets in when you
tap the keg? Or do just microorganisms get in? Or what?

I think it is, "Or what?" Which of course translates to MOMILY.

There clearly is no difference other than scale.

However, the recurrent use of the terms "air" and "oxygen" could be clues.
Neither can get into a properly sealed and stored keg.

It may not be obvious to the casual reader but the use of hand pumps on party
kegs is one reason kegs, so abused, go bad. The hand pump obviously pumps
air into the keg which guarantees oxidation and limits the drinkable life to
weeks if not days.

>From: Jeff Benjamin <>
>Subject: Re: Getting that clove-like flavor

Try REDSTAR yeast for the economy way to achieve that "clove-like flavor".
Of course you takes your chances and may get any one of a dozen other
interesting flavor variations. :)


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