FORUM ON BEER, HOMEBREWING, AND RELATED ISSUES
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Contents:
Bitterness/Mash pH ("A.J deLange")
Bitter beer (rgriller)
Re: Too bitter ale (Michael Greenberg)
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Date: Thu, 01 Dec 2011 06:02:36 -0500
From: "A.J deLange" <ajdel at cox.net>
Subject: Bitterness/Mash pH
Bitterness does fade with time but the time required for bitterness to
fade will probably be sufficient time for oxidation to set in. A more
immediate solution would be to dilute the overly bittered beer with one
that is under bittered. You could experiment to find out how much to
dilute with megabrew which is usually at about 14 IBU.
WRT mash pH: It has some influence on the final pH of the beer but the
yeast will do everything they can to pull the pH down into the range 4.3
(or even lower in the case of some ales) to 4.6 (lagers). Of course if
the water is extremely alkaline they won't succeed but then the
fermentation won't proceed properly and you will probably have pretty
bad beer. But then mashing at pH of 6 or higher is going to produce
pretty bad beer as well.
Further to all that the pH of the foods you eat/drink will have some
effect on the pH of the stomach contents but again not that much. Your
stomach secretes hydrochloric acid and the pH of gastric contents is
generally around 2. Drinking a beer at pH 4.2 isn't going to change that
much and certainly isn't going to bring it lower. The problem with
reflux isn't the pH of the gastric contents anyway - it's the reflux.
I'd see a doctor about that. There are several things that can be done
such as not overly filling the stomach especially in the evening,
sleeping with the head elevated...
A.J.
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Date: Thu, 1 Dec 2011 12:14:59 +0000
From: rgriller at chass.utoronto.ca
Subject: Bitter beer
"I recently brewed an IPA and used magnum hops for the first time.
Unfortunately I under-estimated their strength and the ale is really too
bitter. I would hate to have to pour it down the sink and wondered if the
bitterness will mellow with age. It is presently being stored in the fridge
at 35F."
Not an answer to your question, but you could try serving at traditional
English ale temps (50-54F) as at warmer temps malt perception will be
stronger and the beer should taste somewhat less bitter. Maybe not enough of
a change, but worth a shot, especially as ales (imho) are better served at
those higher temps in any case! :)
Robin
Sent on the TELUS Mobility network with BlackBerry
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Date: Thu, 1 Dec 2011 09:37:02 -0500
From: Michael Greenberg <michael.m.greenberg at gmail.com>
Subject: Re: Too bitter ale
Hi Alan,
I can't speak to mash pH---it's not something I spend a lot of
time worrying about. But have you considered blending your hoppy
IPA with something lighter? You could brew a batch with very few
bittering additions and try to find a balance between the two.
Cheers,
Michael
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End of HOMEBREW Digest #5883, 12/01/11
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