Enzymes in Beer-Understanding and Manipulating Enzymes to Make Better Beer

Enzymes in beer, as defined by Gregory J. Noonan in his book Brewing Lager Beer, “are complex, protein-based biological catalysts that induce reactions between substances without being changed by the reaction or appearing in its end product.” They are activated and deactivated under certain conditions.  Manipulating these conditions is what mashing is all about. Where do Enzymes in … Read more Enzymes in Beer-Understanding and Manipulating Enzymes to Make Better Beer

Is adjusting Mash pH the key to more consistent beer?

Adjusting mash pH is fairly involved, but you can determine what the pH will be using your water’s residual alkalinity. By calculating theresidual alkalinity, using inputs from your water analysis, it can be converted to a relative pH value. Basically, 10 degrees of residual alkalinity equals 0.3 pH units. The equation begins with what the … Read more Is adjusting Mash pH the key to more consistent beer?

Mash Alkalinity, Residual Alkalinity and Mash pH

  Your mash alkalinity is a measurement of the mash’s ability to buffer, or resist, attempts to lower its pH. It does this with the bicarbonate ions and, to some extent, the carbonate and hydroxide ions in solution. All three of these ions, bicarbonate, carbonate and hydroxide, react with hydrogen to reduce acidity (raise pH). If you … Read more Mash Alkalinity, Residual Alkalinity and Mash pH