The magic of the pH and the secrets of the Mash
If you thought the pH only served to evaluate the acidity of the lemonades, you are very wrong! In the world of beer, maintaining a pH around 5.2 to 5.5 during the MASH is crucial. Because? Caus less is more, beer friend. A low pH means less protein and phenols, which translates into a clearer and tasty drink.
Avoid turbidity: the key is in the process
A practical advice: do not stir your grain bed once it is already settled. When making a recirculation phase (which in the beer world is called Vorlauf), you can make sure that the liquid you extract is clean and transparent; This will improve your clarity and, incidentally, leave your impressed friends.
Master in boiling: transforming the mixture into liquid gold
Already in the boiling phase, the key is to dominate the boil. Did you know that an energetic boiling not only enhances flavors, but also helps eliminate unwanted compounds? That’s right, your mission is to achieve a vigorous boil, nothing to warm down! Do not forget the trick of the ‘hot break’: when you see that bubbling foam, you know you are on the right path.
The long wait: why prolonged boilers are worth it
Give your beer how long it deserves. A 90 -minute boil is not only therapeutic, but it is also essential to eliminate compounds that can affect unwanted flavors, such as DMS. In addition, for certain types of malt, such as Pilsner, a prolonged boiling is almost a sacrament. However, care with hot air: although it is not your main enemy, it is always a good idea to avoid splashes at this stage.
The cooling is crucial! The final battle against turbidity
This is where science meets art: the so -called ‘Cold Break’. Cool your must as quickly as possible; Your proteins and other unwanted materials will go to the bottom and leave you with a transparent brewer. Although there are those who defend the ‘No Chill’ method, studies support that an agile cooled provides a clarity and stability of superior flavors.
Separating the good of the bad: the heroic strainer
If you use an immersion cooler, simply transfer the must to your fermenter and leave that problematic sediment behind. For commercial brewers, a swirl system makes its magical appearance, but if you have a plate or counterflux cooler, you will navergar in more complicated waters. Even so, whenever you can, try to get rid of the ‘Cold Break’ before fermentation; The result will be a beer worthy of applauding.
Next steps: the fermentation adventure
Now that you have the basis on the mash and boil, prepare yourself to explore the fermentation process and how these two worlds intertwine to achieve surprising clarity. Still connected for more tips and tricks on the brewing crossing! Remember, each drop counts.
