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You are here: Home --> Forum Home --> General Forum --> Homebrewing Links --> Brewing Water Series â Tasting Minerals, Sensory Evaluation

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mchrispen
Bastrop, TX
485 Posts


accidentalis.com/archives/1233

This was a lot of fun, except that I screwed up and oxidized the beers. Poor Brulo... sent him bottles and they arrived flat. Still a very educational experience overall. Planning to redo this experiment with my BoPils should it turn out well. Should be a better baseline to evaluation from essentially very low mineralization.




Posted 34 days ago.

ingoogni
nl
314 Posts


Nice one, thanks.




Posted 34 days ago.

blur_yo_face
Houston, Tx
161 Posts


this is really neat! I like experiments like this, because its something I could see myself trying out at home.. 

is there any reason you didn't measure pH of the finished beers? I understand the mash pH is important for starch conversion, but does the finished beer pH have an affect on taste?




Posted 34 days ago.

mchrispen
Bastrop, TX
485 Posts


It simply didn't occur to me until after the tasting. Finish pH does contribute to 'tartness' and some of the mouthfeel issues - like dryness, etc.

I suspect that the pH wasn't all that different, but the ion balance changes and the beers in bottle will seek stability, which will cause a pH shift. There are very little phosphates left in finished beer, so any excess calcium would likely rebond with some other salt and precipitate. All of the beers were conditioned for two weeks and then cold conditioned for another two.




Posted 34 days ago.

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