Last Activity:10-24-2016 4:56 PM
Likes Given: 41
1464 Likes on 1116 Posts
Posted in thread: Have I been adjusting pH incorrectly? on 10-24-2016 at 04:56 PM
Do either of you have experience in using slaked lime to raise mash pH? Any idea at starting
doses with a low RA water like I have?No. Though I have experimented with it in the lab and
come up with a ...
Posted in thread: Have I been adjusting pH incorrectly? on 10-22-2016 at 10:29 PM
In general the ideal mash pH range is considered to be 5.4 to 5.6 at room temperature with
excursions of about 0.1 either side of it considered allowable. So generally speaking I'd say
back off on the...
Posted in thread: Adjusted pH with phophoric acid, ruined beer! on 10-22-2016 at 10:18 PM
You DO need to calibrate it every time! Checking the pH 7 buffer only checks offset; it does
not check slope If you do a check in both buffers and it is spot on (don't forget that the
buffers' actual ...
Posted in thread: Help with my local water profile on 10-22-2016 at 12:57 PM
I'm afraid that water report is not worth much. Cations and anions must balance. Here you have
1 - 2 mEq/L alkalinity and about 0 - 0.4 sulfate plus about 0.4 mEq/L chloride for a maximum of
Posted in thread: Adjusted pH with phophoric acid, ruined beer! on 10-22-2016 at 12:50 PM
Rule of thumb is that you need acid to the extent of approximately 90% of the alkalinity or, in
this case 0.9*84/50 = 1.5 mEq/L, in order to zero out the alkalinity of the water. For 85%
Posted in thread: Water profile important for saison? on 10-21-2016 at 03:42 PM
I didn't worry about mash pH, ideal flavor ions, etc. There's a million reasons why the water
guys will pick this apart but it produced a tasty saison."Pick apart" is common English for the
Posted in thread: How do pH predictions incorporate malt DI pH and buffering capacity? on 10-21-2016 at 03:33 PM
AJ, was that in the Water book?No, I think the water book has [Ca++]//3.5 + [Mg++]/7. I think
John did the more recent measurements for a talk he was going to give at WBC this summer. He
asked me to l...
Posted in thread: pH of Castle Pilsner Malt on 10-21-2016 at 02:09 AM
It seems like this particular malt must have a fairly high pH.You have a pH meter and you have
some of the malt so it should be easy enough for you to answer your implied question for your
own and our...
Posted in thread: Question about the different SRM scales on 10-20-2016 at 09:55 PM
There are 5 color specification scales in various degrees of use. The earliest was the Lovibond
scale obtained by comparing the beer sample to standardized colored glasses. It's weaknesses
Posted in thread: Adjusted pH with phophoric acid, ruined beer! on 10-20-2016 at 06:19 PM
I'm thinking maybe it's stronger than 85%, or maybe processed incorrectly to give some nasty
off flavors? No, that's about as strong as it gets. Stronger than that and it is hard to
handle (too syru...