@BrewBama
There are plenty of references on staleness of roasted coffee by oxidation. Gordon Strong is just trying to use a well known analogy.
Yes, the astringency, harshness he's trying to avoid by adding the roasted grains at vorlauf comes from oxidation.
The pH issue is that you set your preferred mash pH for conversion and upon adding the dark grains at vorlauf you significantly decrease pH, below 5 in some cases depending on the buffering of your mash.
I don't know whether this is good or bad, but it's my educated guess that if your EOB pH is 4.8 , your beer will be different from a beer made with a wort having 5.4 EOB pH.
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as I said in another thread I have only taken finished beer pH a couple times because someone asked (I think Robert). If I remember correctly, it was around 4.6-4.8 pH. …but this was long before I began holding dark grains to the mash out/sparge. I don’t recall taking end of boil pH.
Edit: can you point me in the direction of the references you are alluding to? I’ve read all sorts of oxidation fault terms and simply don’t seem to be running across harshness/astringency as a result.
I’ve seen acetic acid, acetaldehyde, almond, black currant, cardboard, cat pee, cheesy, dark fruit, dullness, haziness, inky, Fusel alcohol, esters, grassiness, honey flavor, horsey, isovaleric acid (cheesy), leathery, licorice, metallic, musty, nutty, rancid oil, raisins, rotten fruit, sherry, solventy, spicy, staleness, sweetness, walnut, etc…. So many due to the various chemicals that can be oxidized. Also characterized as a drop in hop bitterness, hop flavor and aroma.
The only ‘harshness’ I can find associated with oxidation is in describing metallic, in conjunction with sulfates, or higher alcohols.
But nowhere can I see a reference to harshness, bitterness, astringency, etc., due to malt oxidation. In fact, it’s the opposite: dullness as far as I can tell.
However, I did find a side bar to determine the difference between grain vs water vs hop astringency that can come from dark grain vs mineral rich water vs high hop level. When referring to grain astringency compounds such as isobutyraldehyde which are naturally found in grain husks can cause astringency.
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