I knew pH is critical for enzymatic act in mashing and in making your yeasties happy and comfortable during fermentation. I have to admit I have never given the pH of alcohol a second thought. Thank you for enlightening me! I love your stuff, Brewbird! Congratulations just a tad in advance on your pending 200,000 total views!!!
I love the visual representation of the logarithmic math guiding the pH scale, paired with the pH of common products. Look forward to your future content 🙏
I wish you had taught my chemistry class in school. Your explanations were easy to understand. Note that a more accurate way of testing ph would be to do a titration, either manually or with an auto titrator.
I never though a whole lot about pH of alcohol until I started fermenting things. Now, I have a proper electronic pH meter as well as a few buffers, acids, and bases to adjust pH prior to pitching my yeast.
Awesome video! I was looking into the pH of matured spirits a couple years ago and generally speaking older spirits have lower pHs due to acetic acid production/extraction over time… of course there are so many factors that influence this that time-in-the-cask is not the only variable. But it’s pretty cool! Thanks for breaking this down!
As a chemist, pH is technically wrong as it not Hydrogen, it’s protons. pOH also exists, measuring alkalinity.. but it’s pointless as a pH of 5 and a pOH OF 9 are the same I never knew about Carlsberg, that’s fascinating!! There also exists pF and PCl, instead of protonating (H -hydrogenating) agent’s it fluorinating and chlorinating agents.
You made this into a very interesting topic. I’ve always leaned toward gin as I didn’t get acid reflux issues. Now I know why. Great information. Cheers!
Thanks! My prep is going not too well to be honest. I need to really buckle down and study but it is so boring! I knew it would be my least favourite unit.😓😅
@@MissBrewbird Im finding it the same, there is really not very much to grab your attention when reading about flow rates and health and safety... Ive been creating an anki deck, which is still incomplete, but is a good way of remembering some of the figures, if you use anki I could upload it to the public libraries
@@MissBrewbird Ive found it to be really useful in remembering numbers and formulae, which has come in handy for this module. I will try to upload my deck publicly, so if any of your other subs are users they have access to it (in its incomplete state its still a good addition to normal study.)
I was struggling to understand why my fermentation was stalling and I think one of the big things was the PH was too high in alkaline so the sugars were not being converted... The next step I took was to add lactic acid to lower the PH. Do you think this sounds right? This all has to be done prior to adding the strike water to the mash is my understanding. How people work this out amazes me, although I'm not sure I have properly grasped the concept.
Yes the lactic acid is added to the hot liquor prior to mashing in. You want to have the ideal pH to favour high enzymatic activity in the malt. When you measure the SG of your wort, that should be a good indication of the conversion from starches to sugars. A stalled fermentation could be caused by a lot of things though, so I really can't say definitively that that is your issue.
You can do an iodine test to check if the starch conversion is complete. Remove a small amount of mash onto a white surface and add a drop of iodine, if it stays brown conversion is done. If it goes purple conversion isn’t done.
for sure, if we think of something with very low pH like lemon juice and compare it to something with a very high pH like baking soda in water, the lemon juice has a extremely sour taste in the mouth, whereas the baking soda will have a very bitter/soapy taste, so we know that the pH has an effect on taste. For different vodkas, I assume the difference in pH will be very slight, so not sure it would be noticeable. I will try that as a taste test experiment.
One thing most don't know! Alcohol blocks DAO enzyme which blocks histamine! Ever experienced a histamine attack which causes the feeling of suffocation like I did, then you'll stop drinking alcohol.
I knew pH is critical for enzymatic act in mashing and in making your yeasties happy and comfortable during fermentation.
I have to admit I have never given the pH of alcohol a second thought. Thank you for enlightening me! I love your stuff, Brewbird!
Congratulations just a tad in advance on your pending 200,000 total views!!!
I love the visual representation of the logarithmic math guiding the pH scale, paired with the pH of common products. Look forward to your future content 🙏
Thanks, that's always nice to hear.
No wonder I don't like wine. :) Very informative. Thanks.
As an occasional drinker. This is too technical for me. But I still enjoyed this video. Anyway, I will stick with my usual that I find pleasurable.
Was kind of surprised that milk of all things is acidic. Then again it does explain a great deal of things as far as in brewing and adding lactose.
Great video, as always! I was surprised to learn gin is more neutral. Now I'm going to put my pH meter in all of our gins to see! :D
I was pretty surprised to read that as well actually. If you do measure the pH of your gins, let me know if they are close to neutral.
I wish you had taught my chemistry class in school. Your explanations were easy to understand. Note that a more accurate way of testing ph would be to do a titration, either manually or with an auto titrator.
I never though a whole lot about pH of alcohol until I started fermenting things. Now, I have a proper electronic pH meter as well as a few buffers, acids, and bases to adjust pH prior to pitching my yeast.
I love your way of sharing knowledge that is kinda hard to find in many books or courses as an amateur bartender ! Love from Tahiti ! Keep it up
Wow, thank you! Always cool to find out where people are watching from.
Awesome video! I was looking into the pH of matured spirits a couple years ago and generally speaking older spirits have lower pHs due to acetic acid production/extraction over time… of course there are so many factors that influence this that time-in-the-cask is not the only variable. But it’s pretty cool! Thanks for breaking this down!
Good point, I wasn't even thinking about that
Because I’m looking at using natural ph indicators in my gin botanicals and am keen to select correctly
As a chemist, pH is technically wrong as it not Hydrogen, it’s protons.
pOH also exists, measuring alkalinity.. but it’s pointless as a pH of 5 and a pOH OF 9 are the same
I never knew about Carlsberg, that’s fascinating!!
There also exists pF and
PCl, instead of protonating (H -hydrogenating) agent’s it fluorinating and chlorinating agents.
You made this into a very interesting topic. I’ve always leaned toward gin as I didn’t get acid reflux issues. Now I know why. Great information. Cheers!
Cool. It's nice to hear people who have anecdotes that prove the pH and drinks info.
Great video! I finally understand why Gin doesn't give the wife heartburn when Vodka does. Cheers! :)
Awesome, that's cool for me to hear too.
Как использовать эту информацию при дистилляции?
Another great video, cheers Miss B! How is your prep for unit 3 going?
Thanks! My prep is going not too well to be honest. I need to really buckle down and study but it is so boring! I knew it would be my least favourite unit.😓😅
@@MissBrewbird Im finding it the same, there is really not very much to grab your attention when reading about flow rates and health and safety... Ive been creating an anki deck, which is still incomplete, but is a good way of remembering some of the figures, if you use anki I could upload it to the public libraries
I've tried anki before, but I never really got into using it.
@@MissBrewbird Ive found it to be really useful in remembering numbers and formulae, which has come in handy for this module. I will try to upload my deck publicly, so if any of your other subs are users they have access to it (in its incomplete state its still a good addition to normal study.)
I was struggling to understand why my fermentation was stalling and I think one of the big things was the PH was too high in alkaline so the sugars were not being converted... The next step I took was to add lactic acid to lower the PH. Do you think this sounds right? This all has to be done prior to adding the strike water to the mash is my understanding. How people work this out amazes me, although I'm not sure I have properly grasped the concept.
Yes the lactic acid is added to the hot liquor prior to mashing in. You want to have the ideal pH to favour high enzymatic activity in the malt. When you measure the SG of your wort, that should be a good indication of the conversion from starches to sugars. A stalled fermentation could be caused by a lot of things though, so I really can't say definitively that that is your issue.
You can do an iodine test to check if the starch conversion is complete. Remove a small amount of mash onto a white surface and add a drop of iodine, if it stays brown conversion is done. If it goes purple conversion isn’t done.
Could you tell me what happens to the ph when you add tonic to gin? Ie the ph moves from 7 to what new acidic level?
I believe it has a lower pH than gin, so it should make it more acidic. Best of luck.
i am wondering is pH affects smoothness an mouthfeel of vodka?
for sure, if we think of something with very low pH like lemon juice and compare it to something with a very high pH like baking soda in water, the lemon juice has a extremely sour taste in the mouth, whereas the baking soda will have a very bitter/soapy taste, so we know that the pH has an effect on taste. For different vodkas, I assume the difference in pH will be very slight, so not sure it would be noticeable. I will try that as a taste test experiment.
So gin over wine, got it
One thing most don't know! Alcohol blocks DAO enzyme which blocks histamine! Ever experienced a histamine attack which causes the feeling of suffocation like I did, then you'll stop drinking alcohol.