PH buffers

[hampk]

Yes, except I mix the two powders dry and let them sit for a bit (a day) and then add them dry. I don't know if letting the reaction take place when dry vs mixing them in water makes a difference or not, but that is what I do. It also means you can mix up enough for several washes and store them for quick use later. It does harden up, so store individual wash amounts. Or buy a chisel.

If I remember my school chemistry well enough, I think it makes no difference whether you mix dry or chuck them in the water. What I do know is mixing them in water is great fun!

I find 50g of each works for me.

@Mash I use a litre of water - it makes it easier to keep track of where I am with the final volumes, and also I suspect the reaction may be more violent with less H2O!

[Easydrinker]

For sure chill is the go to man on this site regarding buffers.
I hope that he forgives me stating the obvious,
i.e. why use it if you don't need it?

My sugar neutrals plummet to low Ph levels,on days two and three.
I test with litmus strips, (more reliable than a cheap electronic Ph tester )
and add a teaspoonful or two of Bicarbonate of soda.
I can't imagine a situation where I would need to make a wash more acidic,hence do not see the purpose of a "buffer"

I guess we get stuck in a "well it works for me" kind of mindset. Me too. But mine may cost less?

No offense or slight intended.

My method costs a few litmus strips,which to me are cheaper than Citric acid.
And a standard 48-50 litre wash may call for no more than 50g of Bicarb,

There is no one true way, that is why we are still discussing stuff.

Long may we continue.

Robert.


Sorry Chuck,there are few posters around tonight,and so YOU get my attention.
Feel free to bang me on the chin.
I'll duck and dive tho' !

And we did have this discussion a little while back in this thread,Snoozepost!

[chill]

I've done it your way too Robert, but I usually find that a day or two later the pH has dived again and I need a second or third adjustment. With a buffer, the pH is pretty much the same start to end. My theory is that a more stable pH makes for happier, less stressed yeast. And I don't have to remember to measure and adjust pH.

The purpose of the mixed acid and base in a buffer is not so much to change the pH as to prevent it from changing.

Chuck

[Mash]

The purpose of the mixed acid and base in a buffer is not so much to change the pH as to prevent it from changing.

Chuck

I have been researching this. This is the key point it seems. Not an adjustment but a prevention.

Thanks chaps.

[Mash]

Its on, and is properly bubbling away (not fizzing) in under 1 hour - wowser.

Am I right in saying Baking soda and bicarbonate of soda are different names for the same thing.

BUT Baking powder, is a mix which contains bicarbonate of soda & comes with (amongst other things) the acidic ingredient as an activator when used in baking?

[chill]

Sodium bicarbonate, bicarbonate of soda, and baking soda are all the same thing. I think baking soda might be a North American term. Baking powder is different and not what you want to use.

[Mash]

Well something is different this time. This kale wash (with buffers) smells just like someone has farted. Hmmm I hope this is a quick ferment.

[hampk]

I started a wheat wash on Saturday - this time I left out the 25g of Trono that I habitually chuck in - but I used my usual pH buffer. Interestingly this wash has started out a lot less vigorous than usual, and I'm beginning to wonder whether to reverse the experiment next time and leave out the buffer. It'll also be interesting to compare the results with the last Trono wheat wash from a taste point of view.

Interesting times!

[Easydrinker]

Interesting times! are what we live for.
Innit?
Interestingly my laptop has access to some strange site called wiki where random people post stuff as fact, take a look at this one -Most commercially available baking powders are made up of sodium bicarbonate (also known as baking soda or bicarbonate of soda) and one or more acid salts. Typical formulations (by weight) call for 30% sodium bicarbonate, 5-12% monocalcium phosphate, and 21-26% sodium aluminium sulfate. The last two ingredients are acidic: they combine with the sodium bicarbonate and water to produce the gaseous carbon dioxide. The use of two acidic components is the basis of the term "double acting." Another typical acid in such formulations is cream of tartar, a derivative of tartaric acid. Baking powders also include components to help with the consistency and stability of the mixture.[3]

Commercial baking powder formulations are different from domestic ones, although the principles remain the same. Instead of sodium aluminium sulfate, commercial baking powders use sodium acid pyrophosphate as one of the two acidic components.

Sounds or reads to me that baking Powder is a ready mixed buffer.
Anyone ever tried it?

Robert.
Just saying...

[Mash]

Yes indeed that was my first thought.

[Easydrinker]

But, have you tried it?
I recently bought 10Kg of Bicarb. and so am unlikely to do so.
I reckon I am sorted for adjusting Ph of my washes for a couple of years, as I only ever adjust the numbers up.

Robert.

[Mash]

10Kg of Bicarb

10

kilos

please tell me you have a sideline in bath bombs

[Mash]

I know I can be outrageous but thats 5000 litres wash.
Cripes how much sugar have to got stashed

My hat is off to you !!

[Easydrinker]

I consider it to be "Grave Goods"
Any unused can go in the cardboard coffin to accompany me into the after life, did you really think death was gonna stop me mucking around with a still?

Robert.

[hampk]

I just bought 25kg of wheat for about a fiver (not including shipping) which should keep me good for a while

FWIW the wash I put on at the weekend is going a helluva lot slower than the same recipe did with the Trono. Next time I'll put the Trono in, and leave the buffer out, just to see what happens. I'll also be very interested in the taste tests!

Cheers

Hampk