Last Activity:07-30-2016 3:38 PM
Likes Given: 41
1371 Likes on 1045 Posts
Posted in thread: Help w pH for black IPA on 07-30-2016 at 03:28 PM
My experience is that the original grist would easily have a lower than desirable pH and it
will likely be around 5.3 with the proposed salts (without the baking soda).If I use the most
acidic base ma...
Posted in thread: Help w pH for black IPA on 07-30-2016 at 12:36 AM
Sorry if it over your head. It is rather confusing at first.You are missing the essential
points:1) You DO NOT need baking soda or lime to get nominally correct pH with this grist.2)
You DO NOT need t...
Posted in thread: Magnesium chloride hexahydrate on 07-30-2016 at 12:31 AM
Mag chloride is very hygroscopic and will increase its hydration state if exposed to moist air.
Unless you are intent on using that salt, I would go with the Epsom and CaCl2.So handle it the
way we ha...
Posted in thread: Magnesium chloride hexahydrate on 07-29-2016 at 03:51 PM
Because he wants magnesium and chloride not magnesium and calcium and sulfate and chloride.It
is pretty easy to make small quantities of magnesium chloride. Start with epsom salts. Add lye
to raise pH...
Posted in thread: Chiller for a jacketed conical on 07-29-2016 at 11:25 AM
As the kind of chiller you are looking at is a typical liquid/liquid (refrigerant loop on one
side of a heat exchanger and glycol on the other) refrigeration unit as are those sold for this
Posted in thread: Help w pH for black IPA on 07-29-2016 at 11:03 AM
Full boil BIABmy plan is a cipa with1) 13# 2 row2) 1# crystal 10L3) 1# blackprinze 500L4) 0.5
special roast 50Li have tried to use brunwater and ez with my water and with 100% RO but i keep
Posted in thread: Deionized Water for pH Meter - Seeking Advice on 07-28-2016 at 06:48 PM
The distilled water sold at grocery stores and pharmacies is, if not completely, sufficiently
deionized for rinsing pH electrodes and preparing buffers.
Posted in thread: Interesting German Brewing PDF on 07-28-2016 at 03:58 PM
I have a pilsner that is a sulfur bomb at the moment, although I haven't tried it in a week,
so hopefully it's dissipated. This is called 'Jungbuket' (often translated as 'beer stench')
and is, for t...
Posted in thread: Quick question with treated water + mash pH Stabilizer on 07-28-2016 at 12:56 PM
Returning to the original post: 5.8 to 5.9 is a rather high pH for a mash made with low
alkalinity water like this one so the pH meter ought to be checked (but the pH meter should
almost always be che...
Posted in thread: Quick question with treated water + mash pH Stabilizer on 07-27-2016 at 06:04 PM
I think it might be a little overstated to say that Ca and Mg salt additions won't bring mash
pH down enough. They can. However, it is true that you wouldn't want to use that option for
most brewing. ...