Who Does An Iodine Test?

[Kai]

So you think an iodine test is something a homebrewer should do every single batch?

 

[Ross]

Is there any purpose of doing an iodine test if you mash for 90 mins. If it turns black do you mash for another 30 mins? I've tested a few times out of interest, but can't really see the point when doing a 90 min mash as I do.

cheers Ross

 

[Online Brewing Supplies]

So you think an iodine test is something a homebrewer should do every single batch?

As a learning tool yes ( I still do ).But as I said you can still produce good beer with out one.The main factors being a change of malt (batch numbers) change in mash profile and additional adjuncts.Its a bit like doing final pH to indicate infections( 4.1-4.3).But thats another thread.You dont have to agree just listen and make up your own mind.Thats what its all about. It not crack tech but founded in science.

 

[Gerard_M]

Iodine tests are very important, I did one in November 2002. I may do one again, but no great rush at this stage.
Cheers
Gerard

 

[Online Brewing Supplies]

Iodine tests are very important, I did one in November 2002. I may do one again, but no great rush at this stage.
Cheers
Gerard

Good one! :super:

 

[AndrewQLD]

Iodine tests are very important, I did one in November 2002. I may do one again, but no great rush at this stage.
Cheers
Gerard

Gerard, it is quite possible that at this stage your Iodine may well be past it's use by date. If that is the case you may need to buy another bottle. However don't become alarmed as I have heard that if you mash for 20 minutes conversion will be complete and all will be well. I wish you luck with your search for Iodine.

Cheers
Andrew

 

[Zwickel]

I do it only if I try out something new. As long as I do my usual batches, I dont need doing the iodine test anymore, but if Ive changed something, like doing a single rest for my next batch, of course Id like to know how it turnes out.

Fore example, short time ago my mash out temp was overshooting, went to 87C, so I was curious to see if something has changed, i did the iodine test and it showed a slightly darkened changeover.
Of course it has no consequences, its just to know it.

Cheers

 

[tangent]

if i'm doing a high adjunct brew, i think about doing one, especially as Stoutdrinker gave me the stuff to try it. then i have a beer instead.

 

[Online Brewing Supplies]

I do it only if I try out something new. As long as I do my usual batches, I dont need doing the iodine test anymore, but if Ive changed something, like doing a single rest for my next batch, of course Id like to know how it turnes out.

Fore example, short time ago my mash out temp was overshooting, went to 87C, so I was curious to see if something has changed, i did the iodine test and it showed a slightly darkened changeover.
Of course it has no consequences, its just to know it.

Cheers

I dont know about that program you are running but to over shoot by that much.Not at my place. I would be more looking at the pH that you had at last runnings.This will affect the beer drastically What style were you making?Astringency will be a more of concern at this temp over run.
Gryphon Brewing

 

[berazafi]

I dont know about that program you are running but to over shoot by that much.Not at my place. I would be more looking at the pH that you had at last runnings.This will affect the beer drastically What style were you making?Astringency will be a more of concern at this temp over run.
Gryphon Brewing

I think with todays modified malts there would be absolutly no reason to do it, you would have more chance of having your temp meter not give you the correct reading than have a bad batch of malt



Do you calibrate your gear before every brew, if not i think you could probably also do away with this test also

 

[Zwickel]

I dont know about that program you are running but to over shoot by that much.Not at my place.

hahaha, youre kidding
it was my own fault, Id disconnected the temp probe already before the program has finished, but didnt consider that the gas burner starts again when the temp drops.

I would be more looking at the pH that you had at last runnings.This will affect the beer drastically What style were you making?Astringency will be a more of concern at this temp over run.

The PH is just fine, we have very soft water here, perfect for a Pils. The mash PH is always around 5.3 to 5.4.
That beer(a Pils) is still in cold conditioning, not yet ready to drink, Ill see how it turnes out.

Cheers

 

[Online Brewing Supplies]

I think with todays modified malts there would be absolutly no reason to do it, you would have more chance of having your temp meter not give you the correct reading than have a bad batch of malt



Do you calibrate your gear before every brew, if not i think you could probably also do away with this test also

Yes I do calibrate my pH meter every brew.And this is not a cheap (mine $600.+) hand held meter. all temp readings are verified. But we are getting off the point.:Every one says modified malt as if it is a protection against bad brewing techniques. Not the case.Malting has taken a giant step forward but it will not protect you by quoting "modified malt":.You still need to use the malt to your predicted outcome.To use and to know the malt will get you part way there.Then its up to you to use the knowledge to your advantage.

 

[johnno]

Yes I do calibrate my pH meter every brew.And this is not a cheap (mine $600.+) hand held meter. all temp readings are verified. But we are getting off the point.:Every one says modified malt as if it is a protection against bad brewing techniques. Not the case.Malting has taken a giant step forward but it will not protect you by quoting "modified malt":.You still need to use the malt to your predicted outcome.To use and to know the malt will get you part way there.Then its up to you to use the knowledge to your advantage.

All good and well.

I will use my $600 pH meter when I am running my own brewery. (In my dreams and something I do not really want to do)

I got into this hobby to make great tasting beer. I can do that without worrying about iodine tests, pH levels etc etc, as a matter of fact I dont really care about the scientific side of it that much at all.

I know that I can add so much water at a certain temp to such and such malts and make a particular beer. That is the bottom line for me. If I do not extract every last bit of fermentable sugar drom the grain that is still ok with me.

Modern day malts are modified enough for people like me.

cheers
johnno

 

[berazafi]

Yes I do calibrate my pH meter every brew.And this is not a cheap (mine $600.+) hand held meter. all temp readings are verified. But we are getting off the point.:Every one says modified malt as if it is a protection against bad brewing techniques. Not the case.Malting has taken a giant step forward but it will not protect you by quoting "modified malt":.You still need to use the malt to your predicted outcome.To use and to know the malt will get you part way there.Then its up to you to use the knowledge to your advantage.

Fair enough, but i think you may be have a little OC disorder and maybe some shares in the iodine industry, but each to there own

 

[Online Brewing Supplies]

hahaha, youre kidding
it was my own fault, Id disconnected the temp probe already before the program has finished, but didnt consider that the gas burner starts again when the temp drops.

The PH is just fine, we have very soft water here, perfect for a Pils. The mash PH is always around 5.3 to 5.4.
That beer(a Pils) is still in cold conditioning, not yet ready to drink, Ill see how it turnes out.

Cheers

Hi To have soft water, you lucky person. What style beer works best for your water profile /Pils yes!
and using the finished beer pH not the wort pH. If you have a finish pH above 4.3 you have to start looking at process control or infections.But I know this would not be right in your case. just to make a point.

 

[Online Brewing Supplies]

Fair enough, but i think you may be have a little OC disorder and maybe some shares in the iodine industry, but each to there own

OC disorder? Ac's are not my forte.what are you saying.

 

[Online Brewing Supplies]

All good and well.

I will use my $600 pH meter when I am running my own brewery. (In my dreams and something I do not really want to do)

I got into this hobby to make great tasting beer. I can do that without worrying about iodine tests, pH levels etc etc, as a matter of fact I dont really care about the scientific side of it that much at all.

I know that I can add so much water at a certain temp to such and such malts and make a particular beer. That is the bottom line for me. If I do not extract every last bit of fermentable sugar drom the grain that is still ok with me.

Modern day malts are modified enough for people like me.

cheers
johnno

And its fine if you dont want to listen to free advise.I only put this here from experience not from being a smart arse.I also got into this to make great beer.But science got me to making better beer.

 

[Kai]

As a learning tool yes ( I still do ).But as I said you can still produce good beer with out one.The main factors being a change of malt (batch numbers) change in mash profile and additional adjuncts.Its a bit like doing final pH to indicate infections( 4.1-4.3).But thats another thread.You dont have to agree just listen and make up your own mind.Thats what its all about. It not crack tech but founded in science.

Yeah, pH is another thread, probably where I'd say homebrewers don't need to spend hundreds of dollars on pH meters either

I'm not arguing the scientific basis of your viewpoint, it's just I don't think it's an important thing for us to worry about. Get the fundamentals right and fretting over conversion ranks somewhere close to worrying about whether or not a meteor strike is going to ruin your brew day.

 

[Mr Bond]

I know that I can add so much water at a certain temp to such and such malts and make a particular beer. That is the bottom line for me. If I do not extract every last bit of fermentable sugar drom the grain that is still ok with me.

Modern day malts are modified enough for people like me.

cheers
johnno

Onya Johno

 

[johnno]

Not trying to be a smatarse.

I shall rephrase that. I dont have a much of a clue about the science side of it.

See..this is the great thing about brewing. You don't have to understand how it works in great detail. Just that it does.

Sort of like the first people that accidently discovered beer.

ferment and drink. mmm..

cheers
johnno