Comments on: For Lack Of A Mind http://www.theweeklybrew.com/2009/08/for-lack-of-a-mind/ Ramblings of a Kitchen Chemist Mon, 07 Nov 2011 06:08:17 +0000 hourly 1 http://wordpress.org/?v=3.2.1 By: Jared http://www.theweeklybrew.com/2009/08/for-lack-of-a-mind/comment-page-1/#comment-1316 Jared Wed, 19 Aug 2009 06:01:35 +0000 http://www.theweeklybrew.com/?p=988#comment-1316 I'm not so sure the PH was off like I thought now. I think I was just over reacting to some minor lag. After all 8 hours isn't an unheard of lag time. Now that I think about it the beer had sat for 3 hours since I oxygenated it. Yay, now I have another possible cause for the lag. During initial fermentation beer is a hostile environment towards bateria. However if you wait any trace bacteria have a chance to propigate and throw off the PH. The only times I've heard of this happening is when people wait days, and not hours though. I have a tendancy to panic when my brew doesnt work like I think it should. I’m not so sure the PH was off like I thought now. I think I was just over reacting to some minor lag. After all 8 hours isn’t an unheard of lag time. Now that I think about it the beer had sat for 3 hours since I oxygenated it. Yay, now I have another possible cause for the lag.

During initial fermentation beer is a hostile environment towards bateria. However if you wait any trace bacteria have a chance to propigate and throw off the PH. The only times I’ve heard of this happening is when people wait days, and not hours though. I have a tendancy to panic when my brew doesnt work like I think it should.

]]> By: Señor Brew http://www.theweeklybrew.com/2009/08/for-lack-of-a-mind/comment-page-1/#comment-1315 Señor Brew Tue, 18 Aug 2009 23:34:50 +0000 http://www.theweeklybrew.com/?p=988#comment-1315 Just curious, why would your pH be off from a long wait? Whatever your pH was at the end of the boil is what it would be when you add the yeast, right? I know when the yeast ferments the beer, it brings the pH down, but there shouldn't be any change in pH from having it sit. Just curious, why would your pH be off from a long wait? Whatever your pH was at the end of the boil is what it would be when you add the yeast, right? I know when the yeast ferments the beer, it brings the pH down, but there shouldn’t be any change in pH from having it sit.

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