Controversial Homebrewing Opinions

That's funny because my mash PH was 5.4 on my last batch and my wort PH was 5.53. I don't think a broad statement works for converting mash ph to wort ph, atleast with my last few batches that I measured both there was no exact number difference between the two.

 

@Silver_Is_Money and @paulaner, Shhhhh........ nobody else in the world cares.

 

Most would believe that mash pH and wort pH are one and the same. It's not so much the quantitative measure of the difference (which seems to be somewhat contingent upon ones chosen pH meter) as that there "is" a distinct difference. The difference (I.E., proclaiming via measurement and observation that they are not one and the same) is the controversial part.

But since (due perhaps to global warming) consensus and not observation now defines science, I agree that nobody else in the world cares. They have current consensus on their side. Plus they have the feeling of belonging. Feelings and belonging and consensus. The roots of modern science.

 

20 minutes? Surely that doesn't include cleaning resealing sanitizing and purging with co2

 

If it’s not 20 min, it’s damn near close. I literally shake the keg with star San solution to sanitize. Siphon the beer into the keg, seal and attach the gas line. A few quick pulls of the PRV to purge and that’s it

 

New controversial opinion: So called "Water Profiles" are massively overrated, and are thereby mistakenly seen by many to have essentially mystical near god like status as to their perceived ability to achieve beer style nirvana, and thereby transform one who habitually makes lousy homebrew into one who is going to henceforth produce award winning brew.

That plus many if not most Water Profiles (even those found in print) don't even exhibit critically required analytical 'cation/anion' balance, which means they are impossible to achieve in the real world (I.E., they can't possibly exist in the real world, even if you want them to).

 

Not new at all . . . I poo-poo'ed water experts on page 2.

 

I was so far behind that I thought I was in the lead. (think circle-track racing)

 

Definitely makes more sense for a starter i think, not having done a starter myself.

 

More poo-poo on ppm (mg/L) water profiles. If two people use the identical water profile and recipe and batch size/volume, and one uses a no-sparge mash method, while the other mashes and sparges, neither of them are mashing with the same water mineralization levels.

For example, if the no sparge guy mashes in 10 gallons of water with 75 ppm Ca++, and the sparge guy mashes in 5 gallons of the very same 75 ppm Ca++ water, the no sparge guy has exposed his grist to twice as much Ca++. That's a huge difference, but neither of these hypothetical guys are likely to ever notice this as to why they can never seem to make the same beer while using the same measures for all ingredients (even down to the same lots), including the same water profile.

 

If you are trying to figure out how to build a structure to support a pulley operated hoist to lift your BIAB bag out of the kettle, you have defeated the purpose of BIAB (simplicity, limited equipment needed, space saving). Build a damn mash tun.

 

100 gallon mash ton? Isn't that just another way to say hot tub?

 

And then your next door neighbor comes over in his swim trunks and requests you push some malt out of the way!?!

And if your neighbor’s name is Billy Bob you could call that batch Billy Bobs I-Pee-A?

Cheers!

 

You really need to pair that 100 gallon tun with @Naugled's grain mill:

 

BIAB ain't worth the trouble....or the liability insurance.

 

Whirlpool times and temps make almost no difference in heavily dry hopped beer.

 

Dam prep, u in da big time now.