Recent content by IceChisel

Of course you're correct but that's not what was meant. Grinding the malt with lactic acid sprayed on it will react with that moisture no matter if It's in the kernel or in the husk.

Taking that acidity and alkalinity away before the mash pH prediction algorithms deals with them could throw the whole thing off. Malt is basically dried to 3-4% moisture and as such when ground it starts the mash process. It's even worse for malt that's been "conditioned" with water before...

Those numbers were recorded and developed at knockout. Each malt would need it's own value for these numbers in the mash and given an incomplete reaction and many other variables at that stage it may require a different method(ology)...

I understand what you are saying. Thanks for explaining in finer detail. I would probably use the higher figure as the acid is not consumed (it simply exists) until the malt is mashed and by "consuming" it before hand mash pH calculations would likely be thrown off albeit a negligible amount.

1. Many coding tools are free. In fact MS Visual Studio is free, not sure about Apple products. You probably have as many hours in your spreadsheets as it would take to make a reasonable program with a decent UI. Why would a program have to be charged for? Your spreadsheets are given away...

These things have been discussed ad nauseam. The chemistry and related calculations are well above and beyond most visiting the forum. Mash pH calculators and prediction algorithms are useful tools but not necessities. Even this simplistic calculator grew complex. Kaiser's original paper was...

Acidulated malt recommended usage is 1%-5% of the total grain bill or up to 10% for a sour. Is there a formula which relates the weight of the acidulated malt in a recipe to a volume of lactic acid?

There are various types of amylase enzyme, so it depends on the type you have. Some can be used at mash temps and some can be used at lower temps. https://craftdistilleredu.wordpress.com/tag/glucoamylase/ Of course these are also useful for brewers who use a lot of adjuncts or just want to...

That may or may not work, but the OP wants to mash with it.

You can mix beer and orange juice to make a beermosa. Actually mashing with orange juice and then boiling with hops is a different story. I'd be interested in a successful recipe that does that.

Carawheat has already been mashed, to convert starches to sugars, which are then caramelized and sometimes lightly roasted. This malt has no diastatic power to begin with. Adding 10 - 20 gravity points is just a by product of more fermentables in the mash with the added 2lb of carawheat...

Fermented lemon/orange juice doesn't generally turn out to be very appetizing. It's not like apple juice or grape juice, though the opposite, vodka added to orange juice is fine. This is something generally thought done in prisons because it's a last resort. Meads made with oranges are ok but...

Throw in a guesstimate of acid and at some point in time all mashes match the target pH.

It's probably best to use acidulated malt. That is malt sprayed with lactic acid. If that is not available then phosphoric acid or citric acid, in that order. Maybe you have access to food grade hydrochloric or sulfuric acids. Though use those with caution. Raw orange or lemon juice should...

Everything is false, except that which lies in the in-between, the quantum state, in which case it's both true and false. Note that true is only a temporary state.