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• Posted in thread: A New Mash Chemistry and Brewing Water Calculator on 03-08-2013 at 03:06 PM
  Yes this is an easy enough calculation to do and others have also requested that. I'll put this
  on the top of my list. KaiThanks Kai!

• Posted in thread: A New Mash Chemistry and Brewing Water Calculator on 03-08-2013 at 02:39 PM
  This might be part of one of the spreadsheets/calculators out there and I am not seeing it.
  What I am looking for is if my mash is at 5.8 pH and I want to get it to say 5.4 pH how much
  acid am I going...

• Posted in thread: Mash Water pH on 02-26-2013 at 08:00 PM
  I may be wrong but what I thought the intent of the OP was how much acid to add to X amount of
  wort/water/whatever at 5.8 pH to get down to 5.3 or wherever.I have the same question. Is there
  a calcula...

• Posted in thread: Possible lambic yeast? on 02-05-2013 at 02:26 PM
  if you want a Lambic then pitch something that is cultured for it. ie: WLP Sour Mix or the
  Wyeast Roselare blend or some ECY. Why mess with the unkown? You are going to have a lot of
  time invested in ...

• Posted in thread: Possible lambic yeast? on 02-05-2013 at 03:11 AM
  I would be worried about Acetobacter more than anything. Are you looking to make a lambic
  style? or just harvest yeast from your fermentation?

• Posted in thread: Sulfate to Chloride Ratio for West Coast IPA Style on 01-28-2013 at 11:18 PM
  Aaron, Thank you for the comments and confirmation of the predictions. It is good to have more
  field results. You are the poster child of why the ratio needs to take a back seat to the total
  concentra...

• Posted in thread: Sulfate to Chloride Ratio for West Coast IPA Style on 01-28-2013 at 06:10 PM
  You won't be able to keep the Ca level low as your desire for SO4 increases. As Yooper
  mentions, 50 ppm Ca is a minimum and there is little penalty for going higher. I'm going to
  have to dispute the 1...

• Posted in thread: Phosphoric Acid on 12-23-2012 at 06:13 PM
  thanks for the replies. I use Martin's worksheet and plugged the % in as 88% and added the
  required acid amounts. It undershot the pH a bit so I added more in increments until I hit 5.35
  pH and called...

• Posted in thread: Phosphoric Acid on 12-23-2012 at 02:17 AM
  I have (had) been using Lactic acid to lower the pH on my mash but was getting some of the
  lactic tang flavor associated with it since I have to use a ton to lower pH. I have a bottle of
  Phosphoric Ac...

• Posted in thread: RO Dilution question on 05-31-2012 at 07:48 PM
  If I am reading you correctly, you want to mash with RO and sparge with tap? As long as you
  treat the RO with some salts first I don't see why it would be an issue...but, wouldn't mash
  with pure RO.A ...