lowering ph
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lowering ph
i been making boones all causal corn and its been being real good. i usually use back set to lower ph but don't have any at the moment. what else could i use to lower ph? and how long will back set last? does it need refrigerating? i have some that's about three weeks old but been in my hot shop with temps around 90 degrees.
- bluefish_dist
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Re: lowering ph
Citric acid aka lemon juice works to lower ph. Citric acid is readily available. Should be at brew shops and maybe places that carry canning supplies.
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Re: lowering ph
thanks we keep lemon juice around ill try itbluefish_dist wrote: ↑Thu Jun 24, 2021 12:18 pm Citric acid aka lemon juice works to lower ph. Citric acid is readily available. Should be at brew shops and maybe places that carry canning supplies.
- still_stirrin
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Re: lowering ph
I found citric acid crystals in the canning supplies aisle at my local grocery store. You can sprinkle it into a wash a teaspoon at a time. It’s not expensive and will store on the shelf for a long time. Oh, and while you’re there, grab a bag of pickling lime too, in case you have a crashing pH.
As to backset, I “can” it hot out of the boiler when I’ve finished a stripping run (the bottom drain is a “must have” on your boiler). I collect in pint mason jars and put the lid on hot. When it cools, it will vacuum seal. So it should last a long time in your “root cellar” with all your other canned foods, jams, and jellies.
ss
As to backset, I “can” it hot out of the boiler when I’ve finished a stripping run (the bottom drain is a “must have” on your boiler). I collect in pint mason jars and put the lid on hot. When it cools, it will vacuum seal. So it should last a long time in your “root cellar” with all your other canned foods, jams, and jellies.
ss
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- shadylane
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Re: lowering ph
Here's my drunken thoughts
Since Booner's recipe only uses backset for the gluco half of mashing.
Without backset, the flavor may be a little different but conversion will be just as good.
The reason is, within a couple hours after fermentation starts.
The pH will naturally drop to what gluco needs.
Fermentation temp is a little low for the gluco to go fast.
But the gluco gets to nibble away and make more glucose available as the ferment progresses.
Since Booner's recipe only uses backset for the gluco half of mashing.
Without backset, the flavor may be a little different but conversion will be just as good.
The reason is, within a couple hours after fermentation starts.
The pH will naturally drop to what gluco needs.
Fermentation temp is a little low for the gluco to go fast.
But the gluco gets to nibble away and make more glucose available as the ferment progresses.
Last edited by shadylane on Thu Jun 24, 2021 5:47 pm, edited 1 time in total.
Re: lowering ph
I’m not suggesting that anybody do so but I’m curious if anyone has ever used something like a can of regular old cola to increase acidity? They all taste sweet from all of the sugar in them but I don’t know of any sodas that aren’t pretty darn acidic in nature. Just wondering if anyone has ever tossed a can of Coke into their mash?
But for real, if I don’t have backset I usually just add a cup of white vinegar as I’m heating up my strike water. Helps keep the deposits off of the element and kettle, too.
But for real, if I don’t have backset I usually just add a cup of white vinegar as I’m heating up my strike water. Helps keep the deposits off of the element and kettle, too.
Re: lowering ph
Using vinegar will increase the amount of ethyl acetate in your finished wash, which will probably cause you to take a larger heads cut.Chucker wrote: ↑Thu Jun 24, 2021 5:37 pm I’m not suggesting that anybody do so but I’m curious if anyone has ever used something like a can of regular old cola to increase acidity? They all taste sweet from all of the sugar in them but I don’t know of any sodas that aren’t pretty darn acidic in nature. Just wondering if anyone has ever tossed a can of Coke into their mash?
But for real, if I don’t have backset I usually just add a cup of white vinegar as I’m heating up my strike water. Helps keep the deposits off of the element and kettle, too.
Re: lowering ph
I haven’t really noticed an issue with it but that’s a good point and I thank you for noting it. I’ll try some citric and see what happens.
Still wonder about just adding a coke, though.
Still wonder about just adding a coke, though.
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Re: lowering ph
Adding a coke will add unfermented sugar.
Which I suppose the wash will then ferment.
Geoff
Which I suppose the wash will then ferment.
Geoff
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- still_stirrin
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Re: lowering ph
Soda has preservatives (sodium benzoate). It might slow your yeast activity. Don’t think I’d consider adding it to a ferment personally.
ss
ss
My LM/VM & Potstill: My build thread
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My 5-grain Bourbon recipe: Special K
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My 5-grain Bourbon recipe: Special K
- rubberduck71
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Re: lowering ph
If you have access to it, Restaurant Store has cheap citric acid in bulk:
https://www.therestaurantstore.com/items/558607
https://www.therestaurantstore.com/items/558638
https://www.therestaurantstore.com/items/558607
https://www.therestaurantstore.com/items/558638
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Re: lowering ph
Great point!still_stirrin wrote: ↑Fri Jun 25, 2021 6:04 am Soda has preservatives (sodium benzoate). It might slow your yeast activity. Don’t think I’d consider adding it to a ferment personally.
ss