Questions tagged [chemistry]

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3
votes
2answers
42 views

I got a strong, chemical-vinegary smell when I opened the plastic fermentation bucket I use to store all my brewing stuff. Is it still safe to use?

Essentially what the title says. I use that bucket to store all the measurement equipment, hydrometer, etc. but also yeast nutrient, stabilisers and chemical sanitisers. The smell that came out from ...
3
votes
1answer
59 views

Microbial interactions: biotransformations and food/drink science

I am looking for a good, in-depth source on biotransformations (think food science). For example, fermenting black tea and sugar with wild yeast and bacteria (kombucha): Wild yeast ferment sucrose ...
4
votes
2answers
52 views

Salt additions to the glass

So here's my predicament: I've realized that my city water has low Chloride levels compared to the sulfates (i.e. the sulfate/chloride ratio is higher than ideal). Reading that this might be the case, ...
4
votes
1answer
99 views

Star San ate my spoon - can it still be used?

In a nutshell: moved, Star San bottle broke, got on a bunch of supplies including my stainless steel spoon. Now the spoon is rough where the sanitizer spilled and slightly discolored. The spoon was ...
2
votes
8answers
2k views

Which beers brew quickest, and why?

Which 2-3 types of beer generally take the shortest time to brew from start (very first step with all ingredients) to finish (drinking), and what makes them take so little time? I want to understand ...
0
votes
2answers
63 views

Does force chilling have the same effect as regular chilling as far as carbonation absorption is concerned?

I have a "Maytag Handy Chiller" - it's a great kitchen tool for chilling a bottle of wine in a few minutes which works buy circulating ice water over a bottle ( and optionally rotating it too ) to get ...
4
votes
4answers
1k views

Brewing with rainwater / tank water

I'm lucky enough to have beautiful New Zealand rainwater to brew with. But, what are the considerations in terms of mineral content? Is rainwater close to distilled water? Having gone through the ...
2
votes
1answer
378 views

Best way to estimate remaining fermentable sugars?

This question is kind of for the chemists here, but I'm open to any ideas. In this question Denny Conn, who is far more experienced than me, asserted that a beer is likely finished fermenting, ...
3
votes
1answer
1k views

How do I translate my water supply's “Total Hardness” to Mg and Ca or “Effective Hardness”?

My water supply comes through San Diego's Miramar treatment plant, and here's the data sheet. Here's the relevant part: Units Avg Range Total Hardness ppm 214 ...
2
votes
1answer
583 views

Why does overly acidic wort result in thin mouthfeel?

Various sources (such as this and this) discuss how excessively low wort pH (for example, from dark specialty grains) can result in a thin beer, even when extract brewing. I've been unable to find ...
5
votes
2answers
322 views

Could someone provide info. about brewing salts?

I have been reading a lot about home brewing. I'm planning actually to build an electronic 5 gallon brewery. Could anyone provide a short explanation when (mashing, boiling ?!), why and how much to ...
2
votes
1answer
237 views

Wort Color and pH strips

Does a dark and roasty wort effect the ability to read the color change strips. I am not talking about how dark grains effect pH, I get that. I simply mean the color of stout wort vs. pilsner wort. ...
3
votes
1answer
82 views

Chemical characteristics of taste

I know this is probably a quirky question for this forum, but here goes. I'm getting into home brewing, and today I stumbled a cross the website for American Society for Brewing Chemists (ASBC) http://...
4
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2answers
384 views

Good Brewing Chemistry Books [closed]

I feel like I should learn more about the chemistry involved in brewing. Can anybody recommend some good books for learning about brewing chemistry and how it relates to brew outcomes? I'd prefer ...
2
votes
1answer
337 views

Salty Starter. From Gypsum?

I'm using gypsum for the first time in an IPA I will be brewing in a few days. Today I was making the starter and thought: Since it's a hopped starter, why not add a pinch of gypsum? In the end I ...
1
vote
3answers
757 views

What water profile should be used for a Maibock?

I have been using Martin Brungard's Bru'n Water spreadsheet to build up my water profiles from distilled water. This has worked very well for the dozen or so ales I've made. This weekend, I'll be ...
5
votes
2answers
193 views

Water quality and its contribution to off-flavors

I have a copy of my city water quality report in hand and, with no particular reason other to than to understand how water quality can affect the taste of beer, would like to know where I can find ...
1
vote
2answers
3k views

When using campden tablets to dechlorinate water, how much sulfite makes it into the final beer?

I have a friend who is allergic to sulfites in wine, so he sticks to drinking beer. I use campden tablets to dechlorinate my water, at a rate of one tablet per 10 gallons. How much sulfite makes it ...
6
votes
3answers
6k views

What causes “rush” carbonation when adding sugar?

I've just been playing with some treatments for an undercarbonated batch in bottles. The beer is slightly carbonated, it bubbles up a little when poured, just builds no head & dissipates ...
5
votes
2answers
1k views

Brewing at Altitude

How does high altitude affect brewing chemistry? Up here in Denver (5280') or even higher in the mountains (some towns in Colorado are 9000' and higher), water does different things. In Denver, water ...
3
votes
1answer
282 views

What effect does the alkalinity of wort have on the fermentation cycle in beer brewing?

What effect does the alkalinity of wort have on the fermentation cycle in beer brewing?
4
votes
1answer
3k views

When should you measure and adjust mash pH?

I am getting ready for my first all-grain batch. I got a copy of my township's water report and sat down to use it in conjunction with the graphs in How to Brew to determine what colors of beer I can ...
3
votes
1answer
657 views

Using math to hit exact spice level

This is a question that will combine your knowledge of food, chemistry, and beer. Spiciness is measured in Scoville Units. Basically: In Scoville's method, an alcohol extract of the capsaicin ...