drsmurto
Well-Known Member
Try this.
In google search for 'residual alkalinity brewing'
Do the same search in Google Scholar.
Cut and paste the peer reviewed references from the brewing science literature in this thread.
Once you've done that you might come to the conclusion that residual alkalinity is a made up concept by homebrewers.
Then look up the defintion of a buffer and whilst doing so remember that malt naturally contains buffers.
Then measure pH rather than calculating it and work out under what conditions it is measured outside the ideal range.
In google search for 'residual alkalinity brewing'
Do the same search in Google Scholar.
Cut and paste the peer reviewed references from the brewing science literature in this thread.
Once you've done that you might come to the conclusion that residual alkalinity is a made up concept by homebrewers.
Then look up the defintion of a buffer and whilst doing so remember that malt naturally contains buffers.
Then measure pH rather than calculating it and work out under what conditions it is measured outside the ideal range.
