Recent content by Brewsader1

Hey @uberg33k , just pmed you.

It appears the video starting this thread is a consensus among two real experts.

Honestly, I’m inclined to trust his data more than mine too...which is why I was a bit surprised with my results. I thought it was worth throwing out there, but to include my pH meter, calibration, process, etc is just not viable in this discussion. I plan on reading more about this from the...

Totally get that, and that’s why I said it’s just one data point. Yes the pils was I think 5.84 from the lot info. I didn’t increase the color, but I did list Munich as a crystal malt in the grain bill. And I know the spreadsheet may not be the most accurate one, but given this whole thread, it...

I agree, but just as much as this impacts the pH impact of acid additions to the boil kettle, this efficiency would also impact your mash pH. So if you have a highly accurate model, then these efficiencies should already be considered as part of it, right? And therefore it comes back to the...

Ok, fine. “Known ions in the water where an effect can be estimated.” Which if you are you using distilled and (for the most part RO), this is everything.

A mash pH estimate, regardless of which format/spreadsheet/etc, is going to be a model based on everything in the water that impacts pH as well as how the malt impacts the pH. So variability in the grain Bill and water is going to reflect how accurate of a model it is, but I suspect the same...

I've been following this thread and really enjoying it. As I read the last two comments, I had just started my boil on 10 gal of festbier (75% pils/25% munich, both barke). Based on bru'nwater 5_5, I hit my mash pH (room temp) at 5.55 as planned. Granted this is one case, but I took the 88%...

Fair point. When you open up the valve to the tank as well as the valve to a burner, can you hear/smell the gas? Like are you sure you’re getting a good flow? Also, when you’re lighting the burner, is the kettle on or off the stand? The way I see it, your issue is either a lack of oxygen or...

Have you cleaned out the burner heads really good? You can get some silt buildup that could clog or mess up the propane getting through.

For anyone that has a stout HLT with a herms coil, I’ve seen a few comments about the 3/8” diameter coil being restrictive. I’m looking at a HLT with a herms coil that size...is it really a deal breaker? It’s a 20 gallon HLT and mashes could go up to 15 gallons. If you have one and put on a...

I typically ferment my kolsches using WLP029 at 60 degrees and it does well, but would be way to estery for an Oktoberfest.

An Oktoberfest is traditionally a lager, so you would use a lager yeast and ferment colder around 50F. I don't know why WLP029 was suggested because that is their kolsch strain. If you don't have lager temperature control, you would be better off using a clean ale yeast like WLP001 or WLP cream...

My total grist was 36 lbs, and I was using 16 gallons total water to end up with 8.5 gallons in the end. With about half the grain and I believe 13 gallons of strike water I ended up with a 7 deg F loss (162 to 155). I intentionally overshot the first mash because it would be easier to cool with...

I use the Bru'n water spreadsheet and I put everything as normal (including the full grain bill) except I assumed all my water was going in the mash. All salt additions went in the mash. My mash tun couldn't actually take 3 gallons the first mash and I think 1 for the second, but once I started...