FORUM ON BEER, HOMEBREWING, AND RELATED ISSUES
Digest Janitor: pbabcock at hbd.org
***************************************************************
TODAY'S HOME BREW DIGEST BROUGHT TO YOU BY:
Logic, Inc. - Makers of Straight A Cleanser
www.ecologiccleansers.com
Support those who support you! Visit our sponsor's site!
********** Also visit http://hbd.org/hbdsponsors.html *********
DONATE to the Home Brew Digest. Home Brew Digest, Inc. is a
501(c)3 not-for-profit organization under IRS rules (see the
FAQ at http://hbd.org for details of this status). Donations
can be made by check to Home Brew Digest mailed to:
HBD Server Fund
PO Box 871309
Canton Township, MI 48187-6309
or by paypal to address serverfund@hbd.org. DONATIONS of $250
or more will be provided with receipts. SPONSORSHIPS of any
amount are considered paid advertisement, and may be deductible
under IRS rules as a business expense. Please consult with your
tax professional, then see http://hbd.org for available
sponsorship opportunities.
***************************************************************
Contents:
pH adjustment with organic or inorganic acids? ("Richard Bird")
* * * * * * * * * * * * * * * * * * * * * * * * * * * * *
* Beer is our obsession and we're late for therapy! *
* * * * * * * * * * * * * * * * * * * * * * * * * * * * *
NOTE: With the economy as it is, the HBD is struggling to
meet its meager operating expenses of approximately $3500
per year. If less than half of those currently directly
subscribed to the HBD sent in a mere $5.00, the HBD would
be able to easily meet its annual expenses, with room to
spare for next year. Please consider it.
Financial Projection As of 12 May 2011
*** Condition: Green & Healthy ***
501(c)3 at risk
Projected 2011 Budget $3671.04
Expended against projection $1489.37
Projected Excess/(Shortfall) $1858.82
As always, donors and donations are publicly acknowledged
and accounted for on the HBD web page. Thank you
Send articles for __publication_only__ to post@hbd.org
If your e-mail account is being deleted, please unsubscribe first!!
To SUBSCRIBE or UNSUBSCRIBE send an e-mail message with the word
"subscribe" or "unsubscribe" to request@hbd.org FROM THE E-MAIL
ACCOUNT YOU WISH TO HAVE SUBSCRIBED OR UNSUBSCRIBED!!!**
IF YOU HAVE SPAM-PROOFED your e-mail address, you cannot subscribe to
the digest as we cannot reach you. We will not correct your address
for the automation - that's your job.
HAVING TROUBLE posting, subscribing or unsusubscribing? See the HBD FAQ at
http://hbd.org.
LOOKING TO BUY OR SELL USED EQUIPMENT? Please do not post about it here. Go
instead to http://homebrewfleamarket.com and post a free ad there.
The HBD is a copyrighted document. The compilation is copyright
HBD.ORG. Individual postings are copyright by their authors. ASK
before reproducing and you'll rarely have trouble. Digest content
cannot be reproduced by any means for sale or profit.
More information is available by sending the word "info" to
req@hbd.org or read the HBD FAQ at http://hbd.org.
JANITORs on duty: Pat Babcock (pbabcock at hbd dot org), Jason Henning,
Spencer Thomas, and Bill Pierce
----------------------------------------------------------------------
Date: Thu, 12 May 2011 09:17:53 -0500
From: "Richard Bird" <birdric at auburn.edu>
Subject: pH adjustment with organic or inorganic acids?
I am about halfway through Gordon Strong's new book and I have to say,
it is a really good read. Very thorough and thoughtful and, despite
Gordon's written protests, quite scholarly! And, as he intends, it does
raise a bunch of questions regarding the whole brewing process and the
choices we make. One that popped up right at the beginning was his very
interesting rationale and description of pH adjustment of sparge water.
In it he notes the use of food-grade phosphoric acid to adjust the pH
and I was wondering why select this particular reagent? Given the
pervasive presence of phosphate in all organic systems I see no
particular problem but wondered if organic acids such as acetic acid
(principally found in vinegar) or citric acid (such as is found in
oranges and other citrus fruits) would not do as well and may offer some
different flavor options - particularly for those of us obsessed with
sour beer styles (that would certainly describe me!). Once the sweet
wort is collected there should be ample buffering capacity but the
remaining flavor profile could vary some. Has anyone tried this? I
would love to hear your experiences and attempts to control sour flavor
beyond simply altering pH. Gordon are you out there? Thanks for a
terrific and though provoking book!
Cheers, Curt Bird
Auburn Brew Club
------------------------------
End of HOMEBREW Digest #5839, 05/12/11
*************************************
-------
